Peter Greweling, Culinary Institute of America

Conversion

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About
The breakdown of starch, through hydrolysis, into various saccharides during the production of glucose syrup.

© 2007 All rights reserved. Published by Wiley.