Impact of shear on crystallization behavior of sorbitol
Author:
Funder
Mars Wrigley
Publisher
Elsevier BV
Subject
Food Science
Reference24 articles.
1. Functionalization of non-interesterified mixtures of fully hydrogenated fats using shear processing;Acevedo;Food Bioprocess Technol.,2014
2. Sorbitol for confections;Caliari;Manuf. Confect. (MC),1983
3. State behavior and crystal growth kinetics of sucrose and corn syrup mixtures;Chen;J. Food Eng.,2015
4. An Introduction to the Physical Chemistry of Food;Coupland,2014
5. Determination of sorbitol crystal content and crystallization rate using TD-NMR;DeJong;J. Food Eng.,2016
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