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17 Item(s)
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$
255.00
Factors Regulating Caramel Stickiness and Texture
1 x
$
15.00
German Confectionery
1 x
$
15.00
Fats for Candy, Meeting the Coconut Oil Shortage: Reprint from 1942
1 x
$
15.00
Oligosaccharide Structures, Functions and Opportunities for Use in Reduced Sugar Applications
1 x
$
15.00
German Confectionery Industry in 1997
1 x
$
15.00
Fruit in Confections: Where Do I Start
1 x
$
15.00
RCI's Candy Clinic Perseveres
1 x
$
15.00
Managing Food Allergens
1 x
$
15.00
Fondant-based Centers
1 x
$
15.00
Nutraceuticals in the Confection Industry
1 x
$
15.00
Making Nougat with Walter
1 x
$
15.00
Natural Sugar Reduction in Confectionery with Chicory Root Fiber
1 x
$
15.00
Japanese Confectionery Report
1 x
$
15.00
Opportunities for Upcycled Ingredients in the Confectionery Industry
1 x
$
15.00
Hazelnuts
1 x
$
15.00
Evolution to Revolution: A Journey to Global Innovation
1 x
$
15.00
Regulatory Update for the Confectionery Industry 2022
1 x
$
15.00
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Factors Regulating Caramel Stickiness and Texture
1 x
$
15.00
German Confectionery
1 x
$
15.00
Fats for Candy, Meeting the Coconut Oil Shortage: Reprint from 1942
1 x
$
15.00
Oligosaccharide Structures, Functions and Opportunities for Use in Reduced Sugar Applications
1 x
$
15.00
German Confectionery Industry in 1997
1 x
$
15.00
Fruit in Confections: Where Do I Start
1 x
$
15.00
RCI's Candy Clinic Perseveres
1 x
$
15.00
Managing Food Allergens
1 x
$
15.00
Fondant-based Centers
1 x
$
15.00
Nutraceuticals in the Confection Industry
1 x
$
15.00
Making Nougat with Walter
1 x
$
15.00
Natural Sugar Reduction in Confectionery with Chicory Root Fiber
1 x
$
15.00
Japanese Confectionery Report
1 x
$
15.00
Opportunities for Upcycled Ingredients in the Confectionery Industry
1 x
$
15.00
Hazelnuts
1 x
$
15.00
Evolution to Revolution: A Journey to Global Innovation
1 x
$
15.00
Regulatory Update for the Confectionery Industry 2022
1 x
$
15.00
View Cart
Checkout
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2019-07-01T20:50:40-05:00
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Product
Price
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Subtotal
Factors Regulating Caramel Stickiness and Texture
$
15.00
1
$
15.00
×
German Confectionery
$
15.00
1
$
15.00
×
Fats for Candy, Meeting the Coconut Oil Shortage: Reprint from 1942
$
15.00
1
$
15.00
×
Oligosaccharide Structures, Functions and Opportunities for Use in Reduced Sugar Applications
$
15.00
1
$
15.00
×
German Confectionery Industry in 1997
$
15.00
1
$
15.00
×
Fruit in Confections: Where Do I Start
$
15.00
1
$
15.00
×
RCI's Candy Clinic Perseveres
$
15.00
1
$
15.00
×
Managing Food Allergens
$
15.00
1
$
15.00
×
Fondant-based Centers
$
15.00
1
$
15.00
×
Nutraceuticals in the Confection Industry
$
15.00
1
$
15.00
×
Making Nougat with Walter
$
15.00
1
$
15.00
×
Natural Sugar Reduction in Confectionery with Chicory Root Fiber
$
15.00
1
$
15.00
×
Japanese Confectionery Report
$
15.00
1
$
15.00
×
Opportunities for Upcycled Ingredients in the Confectionery Industry
$
15.00
1
$
15.00
×
Hazelnuts
$
15.00
1
$
15.00
×
Evolution to Revolution: A Journey to Global Innovation
$
15.00
1
$
15.00
×
Regulatory Update for the Confectionery Industry 2022
$
15.00
1
$
15.00
×
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