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European Confectionery Consumption and Production
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Marketing Trends for the 90's: Reprinted from November 1992
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Labeling Claims
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New Product Review 2021
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15.00
Investigations on the Hot Air Roasting of Nuts
1 x
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Fat Bloom in Chocolate
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Reconstruction of Candy Formulae From Analytical Data Part 1: Hard Candy and Fondant: Reprint from 1937
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European Confectionery Consumption and Production, Part 2
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Regulatory Update
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Future Trends in Environmental Monitoring
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Layers of Flavors
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Nutrition and Confectionery
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Panning Technology: An Overview
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New Film and Coating Technologies to Extend Shelf Life
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European Confectionery Consumption and Production, Part 2
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Food Safety Culture Strengthens Your Brand
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Food Safety Culture Strengthens Your Brand
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Profile of a Retail Confectioner
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Heirloom Cacao Preservation Update
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Reconstruction of Candy Formulae From Analytical Data Part 1: Hard Candy and Fondant: Reprint from 1937
1 x
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15.00
RCI Convention in Cincinnati Review
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RCI's Passport to Success Program
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Evolution to Revolution: A Journey to Global Innovation
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Food/Drug Regulations
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Marketing Trends for the 90's: Reprinted from November 1992
1 x
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15.00
Netherlands Cocoa and Chocolate Industry 1990: Reprint from November 1991
1 x
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15.00
RCI's Candy Clinic Perseveres
1 x
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Fats for Candy, Meeting the Coconut Oil Shortage: Reprint from 1942
1 x
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Impact of Storage on Flavor and Texture Perception of Chocolate
1 x
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HACCP for the Confectionery Industries
1 x
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15.00
Hydrocolloid Mixtures in Gummi Confections
1 x
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Hard Candy - Is It Really What We Think It Is?
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Oligosaccharide Structures, Functions and Opportunities for Use in Reduced Sugar Applications
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Future Trends in Environmental Monitoring
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Integrated Pest Management
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Fruits Sugar Savers in Candy Manufacture: Reprint from 1942
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Greater than the Cacao
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Global Confectionery Market
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Nut Candies
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Formulating Sugarfree Chocolates
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Interactive Marketing
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Exothermal Analysis of Cocoa Butter, Cocoa Liquor and Chocolate Mass
1 x
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15.00
Oligosaccharide Structures, Functions and Opportunities for Use in Reduced Sugar Applications
1 x
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15.00
Problems Caused by the U.S. Sugar Program
1 x
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15.00
Modified Dairy Ingredients
1 x
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European Confectionery Consumption and Production, Part 2
1 x
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15.00
Fruits Sugar Savers in Candy Manufacture: Reprint from 1942
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Manufacturing and Distributing in Canada
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From Coarse to Smooth-A Review of Grinding Technologies
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Netherlands Cocoa and Chocolate Industry 1990: Reprint from November 1991
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Hard Candy: From Hard Crack to the Glass Transition: Reprint from September 2012
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German Confectionery Industry
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Gum Base Selection and Use
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Heirloom Cacao Preservation Update
1 x
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15.00
Nouat: A Reprint from Choice Confections
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Lemons, Tangerines, Blueberries, Oh My! The Power of Flavors in Confections Projects
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How Sweet is the Future?, U.S.
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HCP In Action
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Reconstruction of Candy Formulae From Analytical Data Part 1: Hard Candy and Fondant: Reprint from 1937
1 x
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Reducing or Eliminating Sugar in Confectionery
1 x
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Natural Sugar Reduction in Confectionery with Chicory Root Fiber
1 x
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Hazelnuts
1 x
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Intellectual Property Protection
1 x
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Extrusion: Caramel, Fudge and Chewing Sweets: Reprint from November 1975
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Licorice-Beyond the Technology
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Food Safety in 2011
1 x
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Extrusion: Caramel, Fudge and Chewing Sweets: Reprint from November 1975
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Passionate About Pigging
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Fun Fections
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Peanut Pastes
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How Long Can Your Chocolates Last? (Part 1)
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Products Introduced at the ISM and Around the World
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Fruits Sugar Savers in Candy Manufacture: Reprint from 1942
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Reconstruction of Candy Formulae From Analytical Data Part 1: Hard Candy and Fondant: Reprint from 1937
1 x
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15.00
Interpack 2008 Review
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Managing Food Allergens
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Impact of an Inadequate Food Safety Program
1 x
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European Confectionery Consumption and Production
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15.00
Exploring Shopper Insights in a Covid-19 World
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Motivating Consumers Where They Shop: Reprint from August 1965
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15.00
Regulatory Update for the Confectionery Industry 2022
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15.00
Greater than the Cacao
1 x
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15.00
Exploring Shopper Insights in a Covid-19 World
1 x
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Growth of Cocoa Production in Vietnam
1 x
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Future Trends in Environmental Monitoring
1 x
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15.00
German Confectionery Data
1 x
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HCP In Action
1 x
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Hos Sweet is the Future in S. America? Mercosul - Brazil
1 x
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15.00
Licorice-Beyond the Technology
1 x
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15.00
Passionate About Pigging
1 x
$
15.00
Reconstruction of Candy Formulae From Analytical Data Part 1: Hard Candy and Fondant: Reprint from 1937
1 x
$
15.00
Global Trends in Brand Management and Niche Marketing
1 x
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15.00
Packaging and Sustainability: Achieving More Sustainable Confectionery Packaging
1 x
$
15.00
Products Introduced at the 2018 ISM and Around the World
1 x
$
15.00
Heirloom Cacao Preservation Update
1 x
$
15.00
Making the Move from Synthetic to Natural Colors
1 x
$
15.00
Microwave Moisture Measurement
1 x
$
15.00
Microscopy Techniques for Confectionery Gels
1 x
$
15.00
Influencers: Innovative Marketing in the Modern Age
1 x
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Protecting Stored Cocoa Beans from Warehouse Insects
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HCP In Action
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Frozen Cone Technology
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Nutrition in Confections
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European Confectionery Consumption and Production, Part 1
1 x
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Organic Confection Designs
1 x
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15.00
Food/Drug Regulations
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15.00
Ingredient Storage and Handling for Confectionery
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15.00
Internet and Intranet Applications - Hype or Miracle in the Making?
1 x
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15.00
How Sweet is the Future? The European Market
1 x
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15.00
Nouat: A Reprint from Choice Confections
1 x
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15.00
Nuts, Almonds, Chocolate: Functionality, Shelf Life and Liking
1 x
$
15.00
Feeling Good (and Healthy) about Chocolate
1 x
$
15.00
Hazelnuts
1 x
$
15.00
RCI's Candy Clinic Perseveres
1 x
$
15.00
Reconstruction of Candy Formulae From Analytical Data Part 1: Hard Candy and Fondant: Reprint from 1937
1 x
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15.00
Inulin and Oligofructose in Functional Confections
1 x
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15.00
Mould Making - Designed as Art, Designed to Work
1 x
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RCI Profile-Ralph Nafziger of Hammond's Candies
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Proteins in Confections: A Dive into Considerations and Challenges
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European Confectionery Consumption and Production
1 x
$
15.00
Marketing Trends for the 90's: Reprinted from November 1992
1 x
$
15.00
Labeling Claims
1 x
$
15.00
New Product Review 2021
1 x
$
15.00
Investigations on the Hot Air Roasting of Nuts
1 x
$
15.00
Fat Bloom in Chocolate
1 x
$
15.00
Reconstruction of Candy Formulae From Analytical Data Part 1: Hard Candy and Fondant: Reprint from 1937
1 x
$
15.00
European Confectionery Consumption and Production, Part 2
1 x
$
15.00
Regulatory Update
1 x
$
15.00
Future Trends in Environmental Monitoring
1 x
$
15.00
Layers of Flavors
1 x
$
15.00
Nutrition and Confectionery
1 x
$
15.00
Panning Technology: An Overview
1 x
$
15.00
New Film and Coating Technologies to Extend Shelf Life
1 x
$
15.00
European Confectionery Consumption and Production, Part 2
1 x
$
15.00
Food Safety Culture Strengthens Your Brand
1 x
$
15.00
Food Safety Culture Strengthens Your Brand
1 x
$
15.00
Profile of a Retail Confectioner
1 x
$
15.00
Heirloom Cacao Preservation Update
1 x
$
15.00
Reconstruction of Candy Formulae From Analytical Data Part 1: Hard Candy and Fondant: Reprint from 1937
1 x
$
15.00
RCI Convention in Cincinnati Review
1 x
$
15.00
RCI's Passport to Success Program
1 x
$
15.00
Evolution to Revolution: A Journey to Global Innovation
1 x
$
15.00
Food/Drug Regulations
1 x
$
15.00
Marketing Trends for the 90's: Reprinted from November 1992
1 x
$
15.00
Netherlands Cocoa and Chocolate Industry 1990: Reprint from November 1991
1 x
$
15.00
RCI's Candy Clinic Perseveres
1 x
$
15.00
Fats for Candy, Meeting the Coconut Oil Shortage: Reprint from 1942
1 x
$
15.00
Impact of Storage on Flavor and Texture Perception of Chocolate
1 x
$
15.00
HACCP for the Confectionery Industries
1 x
$
15.00
Hydrocolloid Mixtures in Gummi Confections
1 x
$
15.00
Hard Candy - Is It Really What We Think It Is?
1 x
$
15.00
Oligosaccharide Structures, Functions and Opportunities for Use in Reduced Sugar Applications
1 x
$
15.00
Future Trends in Environmental Monitoring
1 x
$
15.00
Integrated Pest Management
1 x
$
15.00
Fruits Sugar Savers in Candy Manufacture: Reprint from 1942
1 x
$
15.00
Greater than the Cacao
1 x
$
15.00
Global Confectionery Market
1 x
$
15.00
Nut Candies
1 x
$
15.00
Formulating Sugarfree Chocolates
1 x
$
15.00
Interactive Marketing
1 x
$
15.00
Exothermal Analysis of Cocoa Butter, Cocoa Liquor and Chocolate Mass
1 x
$
15.00
Oligosaccharide Structures, Functions and Opportunities for Use in Reduced Sugar Applications
1 x
$
15.00
Problems Caused by the U.S. Sugar Program
1 x
$
15.00
Modified Dairy Ingredients
1 x
$
15.00
European Confectionery Consumption and Production, Part 2
1 x
$
15.00
Fruits Sugar Savers in Candy Manufacture: Reprint from 1942
1 x
$
15.00
Manufacturing and Distributing in Canada
1 x
$
15.00
From Coarse to Smooth-A Review of Grinding Technologies
1 x
$
15.00
Netherlands Cocoa and Chocolate Industry 1990: Reprint from November 1991
1 x
$
15.00
Hard Candy: From Hard Crack to the Glass Transition: Reprint from September 2012
1 x
$
15.00
German Confectionery Industry
1 x
$
15.00
Gum Base Selection and Use
1 x
$
15.00
Heirloom Cacao Preservation Update
1 x
$
15.00
Nouat: A Reprint from Choice Confections
1 x
$
15.00
Lemons, Tangerines, Blueberries, Oh My! The Power of Flavors in Confections Projects
1 x
$
15.00
How Sweet is the Future?, U.S.
1 x
$
15.00
HCP In Action
1 x
$
15.00
Reconstruction of Candy Formulae From Analytical Data Part 1: Hard Candy and Fondant: Reprint from 1937
1 x
$
15.00
Reducing or Eliminating Sugar in Confectionery
1 x
$
15.00
Natural Sugar Reduction in Confectionery with Chicory Root Fiber
1 x
$
15.00
Hazelnuts
1 x
$
15.00
Intellectual Property Protection
1 x
$
15.00
Extrusion: Caramel, Fudge and Chewing Sweets: Reprint from November 1975
1 x
$
15.00
Licorice-Beyond the Technology
1 x
$
15.00
Food Safety in 2011
1 x
$
15.00
Extrusion: Caramel, Fudge and Chewing Sweets: Reprint from November 1975
1 x
$
15.00
Passionate About Pigging
1 x
$
15.00
Fun Fections
1 x
$
15.00
Peanut Pastes
1 x
$
15.00
How Long Can Your Chocolates Last? (Part 1)
1 x
$
15.00
Products Introduced at the ISM and Around the World
1 x
$
15.00
Fruits Sugar Savers in Candy Manufacture: Reprint from 1942
1 x
$
15.00
Reconstruction of Candy Formulae From Analytical Data Part 1: Hard Candy and Fondant: Reprint from 1937
1 x
$
15.00
Interpack 2008 Review
1 x
$
15.00
Managing Food Allergens
1 x
$
15.00
Impact of an Inadequate Food Safety Program
1 x
$
15.00
European Confectionery Consumption and Production
1 x
$
15.00
Exploring Shopper Insights in a Covid-19 World
1 x
$
15.00
Motivating Consumers Where They Shop: Reprint from August 1965
1 x
$
15.00
Regulatory Update for the Confectionery Industry 2022
1 x
$
15.00
Greater than the Cacao
1 x
$
15.00
Exploring Shopper Insights in a Covid-19 World
1 x
$
15.00
Growth of Cocoa Production in Vietnam
1 x
$
15.00
Future Trends in Environmental Monitoring
1 x
$
15.00
German Confectionery Data
1 x
$
15.00
HCP In Action
1 x
$
15.00
Hos Sweet is the Future in S. America? Mercosul - Brazil
1 x
$
15.00
Licorice-Beyond the Technology
1 x
$
15.00
Passionate About Pigging
1 x
$
15.00
Reconstruction of Candy Formulae From Analytical Data Part 1: Hard Candy and Fondant: Reprint from 1937
1 x
$
15.00
Global Trends in Brand Management and Niche Marketing
1 x
$
15.00
Packaging and Sustainability: Achieving More Sustainable Confectionery Packaging
1 x
$
15.00
Products Introduced at the 2018 ISM and Around the World
1 x
$
15.00
Heirloom Cacao Preservation Update
1 x
$
15.00
Making the Move from Synthetic to Natural Colors
1 x
$
15.00
Microwave Moisture Measurement
1 x
$
15.00
Microscopy Techniques for Confectionery Gels
1 x
$
15.00
Influencers: Innovative Marketing in the Modern Age
1 x
$
15.00
Protecting Stored Cocoa Beans from Warehouse Insects
1 x
$
15.00
HCP In Action
1 x
$
15.00
Frozen Cone Technology
1 x
$
15.00
Nutrition in Confections
1 x
$
15.00
European Confectionery Consumption and Production, Part 1
1 x
$
15.00
Organic Confection Designs
1 x
$
15.00
Food/Drug Regulations
1 x
$
15.00
Ingredient Storage and Handling for Confectionery
1 x
$
15.00
Internet and Intranet Applications - Hype or Miracle in the Making?
1 x
$
15.00
How Sweet is the Future? The European Market
1 x
$
15.00
Nouat: A Reprint from Choice Confections
1 x
$
15.00
Nuts, Almonds, Chocolate: Functionality, Shelf Life and Liking
1 x
$
15.00
Feeling Good (and Healthy) about Chocolate
1 x
$
15.00
Hazelnuts
1 x
$
15.00
RCI's Candy Clinic Perseveres
1 x
$
15.00
Reconstruction of Candy Formulae From Analytical Data Part 1: Hard Candy and Fondant: Reprint from 1937
1 x
$
15.00
Inulin and Oligofructose in Functional Confections
1 x
$
15.00
Mould Making - Designed as Art, Designed to Work
1 x
$
15.00
RCI Profile-Ralph Nafziger of Hammond's Candies
1 x
$
15.00
Proteins in Confections: A Dive into Considerations and Challenges
1 x
$
15.00
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