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1. Wagashi
NHK "Bi no Tsubo" Seisakuhan, editor
2007, NHK bi no tsubo, ISBN 414081201X, 70 pages
Confectionery
Book
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2. Wagashi fudoki
by Suzuki, Shinʼichi, 1919 and Tanai, Fumio
2005, Shohan., Bessatsu Taiyō, ISBN 9784582921359, Volume 135, 161
Confectionery
Book
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3. The compleat confectioner
: or, The whole art of confectionary made plain and easy, shewing, the various methods of preserving and candying, both dry and liquid, all kinds of fruit, flowers, and herbs; the different ways of clarifying sugar; and the method of keeping fruit, nuts and flowers fresh and fine all the year round; also directions for making rock-works and candies ... likewise the art of making artificial fruit, with the stalks in it, so as to resemble the natural fruit, to which are added, some bills of are for
by Glasse, Hannah, fl. 1747
iv, 304, xvi
Confectionery
Book
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4. Ka
by Shiotsuki, Yaeko, 1918-2015
1987, Nihon no meizuihitsu, ISBN 4878939540, Volume 54, 254 p., [1] leaf of plates
Confectionery
Book
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5. Ėkonomika, organizat͡sii͡a i planirovanie konditerskogo proizvodstva
by Vasilʹeva, Elena Vladimirovna and Galʹper, L. Z. (Lev Zinovʹevich)
1983, Izd. 2-e, dop. i perer. --, 256
Confectionery
Book
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6. Wagashi saijiki
by Takahashi, Yōji
1981, Bessatsu Taiyō, Volume no.36, 146 p., [1] folded leaf of plates
Confectionery
Book
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7. Nihon no okashi
: Sweet flavor surprises
Asahi Shimbunsha
1976, 344
Confectionery
Book
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8. Nihon no kashi
by Fujimoto, Jozen, 1895
1968, Nihon no bi to kyōyō 19, 6,1,7,246
Confectionery
Book
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9. Nihon no meika
by Suzuki, Soko, 1926
1967, Kara bukkusu, 123, 153
Confectionery
Book
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10. Choice confections
: manufacturing methods and formulas
by Richmond, Walter L
1954, xi, 544
Confectionery
Book
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11. Candy production, methods and formulas
by Richmond, Walter L
1948, The Manufacturing confectioner studies., 622
Confectionery
Book
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12. Full Text Confectionery products (halva type) obtained from sunflower: production technology and quality alterations. A review
by Muresan, Vlad and Blecker, Christophe and Danthine, Sabine and Racolta, Emil and Muste, Sevastita
Biotechnologie, agronomie, société et environnement, ISSN 1370-6233, 01/2013, Volume 17, Issue 4, pp. 651 - 651
Confectionery
Journal Article
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13. Guide to the European confectionary industry
: the companies, the facts, the products, the people = Firmenhandbuch der europäischen Süsswarenindustrie : Fakten, Personen, Sortimente = Guide de l'industrie européene de la confiseries : les firms, les faits, les personnes, les produits
1987, ISBN 3925673237, 424
Confectionery
Book
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14. Full Text Candy-Making at Home Two hundred ways to make candy with home flavors and professional finish
by Wright, Mary M.‏ (Mary Mason)
Confectionery
eBook
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15. Full Text InterAt du port d'une ceinture abdominale pour la mobilite de sujets atteints d'obesite
by Josse, Matthieu and Lelard, Thierry and Louhou, Ruffin and Ahmaidi, Said and Deleu, Isabelle and Kouidrat, Youssef
Neurophysiologie clinique, ISSN 0987-7053, 12/2018, Volume 48, Issue 6, p. 330
Candy | Confectionery
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16. Full Text Interpreting rheological behaviour of sugar-fat mixtures as a function of solids phase volume
by Shewan, Heather M and Deshmukh, Omkar S and Chen, Gengning and Rodrigues, Sophia and Selway, Nichola and Stokes, Jason R
Journal of food engineering, ISSN 0260-8774, 05/2021, Volume 297, p. 110474
Candy | Analysis | Confectionery
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17. Full Text Quantification of [gamma]-sorbitol crystal growth rate and solubility in the presence of mannitol and maltitol
by DeJong, Amy E and Hartel, Richard W
Journal of food science, ISSN 0022-1147, 12/2020, Volume 85, Issue 12, p. 4319
Sorbitol | Candy | Confectionery
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18. Full Text Video: Valentine's Day candy
02/2021
Candy | Confectionery
Streaming Video
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19. Full Text Frye's Practical Candy Maker Comprising Practical Receipts for the Manufacture of Fine "Hand-Made" Candies
by Frye, George V
Confectionery
eBook
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20. The Oxford companion to sugar and sweets
by Goldstein, Darra, editor
2015, ISBN 0199313407, xxv, 888 pages, 32 unnumbered pages of plates
Sweeteners | Confectionery
Book
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