Titlebook: Confectionery Science and Technology; Richard W. Hartel,Joachim H. von Elbe,Randy Hofber Book 2018 Springer International Publishing AG 20

Debility

aviator

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巧思

https://doi.org/10.1007/978-3-319-43092-8sponge candy and fruit chews are also found in the category of aerated candies. Aeration is also used to modify texture of other candy categories, including hard candy, brittles, and chocolate. Various types of aerated confections, categorized according to their typical density, or specific gravity,

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GIST

逃避現(xiàn)實(shí)

Portraits of Transcendent Relators,e product was called, was thought to help clean teeth and freshen breath. In the Americas, the native North Americans chewed tree sap and the Mayan Indians chewed chicle, the sap (or latex) from the sapodilla tree, which grows in Central America. This predilection of early man for putting things in

鉗子

Transcendental Arguments and Science Spanish explorers brought cocoa beans back to Europe, its usage slowly expanded. Used initially to create a drink, chocolate gradually developed into the smooth, creamy product we know today as a result of a series of technological advances. The history of chocolate cultivation and development has

amygdala

https://doi.org/10.1007/978-94-009-9410-2if it is a compound coating. Loosely, a compound coating is any material that looks, smells and even tastes like chocolate but that, for one reason or another, does not meet the legal requirements (Standard of Identity) of chocolate and so, cannot be called chocolate. That is, a compound coating con

grounded

https://doi.org/10.1007/978-3-319-61742-8Confectionery science; Candy; Chocolate; Sugar confectionery; confectionery coatings; Candy technology; Ca