Preparation of high‐fructose syrup from the tubers of the Jerusalem artichoke (Helianthus tuberosusL.)-Reference-Cited by-同舟云学术

Preparation of high‐fructose syrup from the tubers of the Jerusalem artichoke (Helianthus tuberosusL.)

Published:1979-11 Issue:1 Volume:12 Page:1-28
ISSN:0099-0248
Container-title:C R C Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:C R C Critical Reviews in Food Science and Nutrition

Author:

Fleming Sharon E.,GrootWassink Jan W.D.,Murray E. Donald

Publisher

Informa UK Limited

Subject

General Medicine

Link

http://www.tandfonline.com/doi/pdf/10.1080/10408397909527271

Reference95 articles.

1. Aspartame‐a sweet surprise

2. New sweeteners

3. Hydrogen Bonding and the Varying Sweetness of the Sugars

4. Vanninen, E. and Doty, T. E. 1973. Some physical, chemical and physiological considerations of fructose as an industrial raw material. Symp. Sugar and Sugar Replacements British Food Manufacturing and Industrial Research Association. 1973, London. pp.56

5. FRUCTOSE & XYLITOL

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