Glucose Syrups: Technology and Applications

“A most readable and practical reference book for anyone working in the food and brewing industries ”.  (Chemistry & Industry, 27 September 2010)

"The applications are based on the author’s 40 years of experience in the industry and contain detailed recipes for a wide range of products which require starch-derived sweeteners. The personal experience of the author comes through with valuable descriptions of the effect of different glucose syrups on taste, texture and shelf-life. It will form a valuable textbook to students of food technology and culinary arts, technologists engaged in product development, new technologists to the industry and also prove useful to more experienced technologists wishing to understand more about glucose syrups as raw materials." (Food Science and Technology, 27 November 2012)