Sucrose in the Concentrated Solution or the Supercooled “State”: A Review of Caramelisation Reactions and Physical Behaviour
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering
Link
http://link.springer.com/content/pdf/10.1007/s12393-010-9022-4.pdf
Reference136 articles.
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5. Antal MJ Jr, Mok WSL, Richards GN (1990) Mechanism of formation of 5-(hydroxymethyl)-2-furaldehyde from d-fructose and sucrose. Carbohydr Res 199(1):91–109
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