Abstract
Four types of flavourings are available to the manufacturers of sugar confections and chocolates: (1) essential oils; (2) essences; (3) fruit juices and pulps; (4) powdered flavours.
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© 1973 R. Lees and E. B. Jackson
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Lees, R., Jackson, E.B. (1973). Flavouring and Colouring Agents. In: Sugar Confectionery and Chocolate Manufacture. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-1495-0_7
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DOI: https://doi.org/10.1007/978-1-4684-1495-0_7
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4684-1497-4
Online ISBN: 978-1-4684-1495-0
eBook Packages: Springer Book Archive