Renewable Syrup Derived from Sap of Oil Palm Trunk as an Alternative Novel Feedstock for Confectionery Product (Toffee)
Author:
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science
Link
https://link.springer.com/content/pdf/10.1007/s12355-020-00861-8.pdf
Reference36 articles.
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3. Ball, D.W. 2007. The chemical composition of maple syrup. Journal of Chemical Education 84 (10): 1647–1650.
4. Bazinet, L., H. Gaudreau, D. Lavigne, and N. Martin. 2007. Partial demineralization of maple sap by electrodialysis: impact on syrup sensory and physicochemical characteristics. Journal of the Science of Food and Agriculture 87 (9): 1691–1698.
5. Beuchat, L.R. 1981. Microbial stability as affected by water activity. Cereal Foods World 26: 345–349.
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