A Hundred Years of Progress
Author : John L. Garbutt
Publisher :
Page : pages
File Size : 35,89 MB
Release : 1955
Category :
ISBN :
Author : John L. Garbutt
Publisher :
Page : pages
File Size : 35,89 MB
Release : 1955
Category :
ISBN :
Author : MANBRÉ AND GARTON.
Publisher :
Page : 32 pages
File Size : 18,69 MB
Release : 1955
Category :
ISBN :
Author : John L. Garbutt
Publisher :
Page : 62 pages
File Size : 47,44 MB
Release : 1955
Category : Beer
ISBN :
A firm of sugar refiners and manufactures of sugar and starch products.
Author : Stephanie Zarach
Publisher : Springer
Page : 292 pages
File Size : 16,73 MB
Release : 1987-06-18
Category : Business & Economics
ISBN : 1349089842
Author : Business Archives Council, London. Library
Publisher :
Page : 28 pages
File Size : 28,90 MB
Release : 1959
Category : Business enterprises
ISBN :
Author : Michael Schalit
Publisher :
Page : 190 pages
File Size : 10,62 MB
Release : 1970
Category : Business & Economics
ISBN :
Author :
Publisher :
Page : 280 pages
File Size : 13,20 MB
Release : 1988
Category : Industrial archaeology
ISBN :
Author : Farr & Co., New York
Publisher :
Page : 352 pages
File Size : 27,52 MB
Release : 1958
Category : Corporations
ISBN :
Author : Peter Hull
Publisher : John Wiley & Sons
Page : 392 pages
File Size : 15,26 MB
Release : 2011-09-23
Category : Technology & Engineering
ISBN : 1444314750
Glucose syrups (commonly known as corn syrups in North America) arederived from starch sources such as maize, wheat and potatoes.Offering alternative functional properties to sugar as well aseconomic benefits, glucose syrups are extremely versatilesweeteners, and are widely used in food manufacturing and otherindustries. They are a key ingredient in confectionery products,beer, soft drinks, sports drinks, jams, sauces and ice creams, aswell as in pharmaceuticals and industrial fermentations. This book brings together all the relevant information on themanufacture and use of glucose syrups. Drawing on fortyyears’ experience in the international glucose industry, theauthor provides a valuable reference for all those involved in theprocessing and buying of these syrups, and for scientists involvedin the manufacture of a full range of food (and some non-food)products in which the syrups are ingredients. The emphasis is onpractical information - recipes are included where relevant in theapplications chapters, and appendices offer commonly-usedcalculations and useful data. Food technologists can use the bookto make choices about the most suitable glucose syrup to use in aparticular application, and also to adapt recipes in order toreplace sugar (sucrose) or other ingredients. A glossary of termsreflecting the international terminology of the industry completesthe book.
Author : Fulham History Society
Publisher :
Page : 360 pages
File Size : 32,48 MB
Release : 1970
Category : Fulham (London, England)
ISBN :