Abstract
Starch has been used for many centuries in the manufacture of sweetmeats. Different cereal sources have been used to extract the starch and this has led to the regional development of sugar confections with very different textures. In sub-tropical regions the most readily accessible source for starch was rice while in the temperate zones, wheat and maize were used.
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© 1973 R. Lees and E. B. Jackson
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Lees, R., Jackson, E.B. (1973). Gelling and Whipping Agents; Gums. In: Sugar Confectionery and Chocolate Manufacture. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-1495-0_6
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DOI: https://doi.org/10.1007/978-1-4684-1495-0_6
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4684-1497-4
Online ISBN: 978-1-4684-1495-0
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