Insights into the crystallization phenomenon in the production of non-centrifugal sugar-Reference-Cited by-同舟云学术

Insights into the crystallization phenomenon in the production of non-centrifugal sugar

Published:2021-02 Issue: Volume:290 Page:110259
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Verma Pankaj,Iyer Sneha R.,Shah Narendra,Mahajani Sanjay^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

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2. Crystallization behavior of lactose/sucrose mixtures during water-induced crystallization;Edrisi Sormoli;J. Food Eng.,2013

3. Moisture and shelf life in sugar confections;Ergun;Crit. Rev. Food Sci. Nutr.,2010

4. Candies and Sweets: Sugar and Chocolate Confectionery;Godshall,2015

5. Advances in traditional production of panela in Colombia: analysis of technological improvements and alternatives;Gutiérrez-Mosquera;Ing. Y Compet.,2018

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