Caramelisation in food and beverages-Reference-Cited by-同舟云学术

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Caramelisation in food and beverages

Published:1994-01 Issue:4 Volume:51 Page:373-379
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kroh Lothar W.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference21 articles.

1. Reaction of monosaccharides in aqueous alkaline solution;Bruijn;Sugar Technol. Rev.,1986

2. Crystal coloration during crystallization;Chen;Int. Sugar J.,1992

3. Control of vacuum evaporation processes slows down chemical reaction of caramel browning;Gotsch;Candy and Snack Ind.,1979

4. Zur Analytik von Zuckercouleuren;Hardt;Z. Lebensm. Unters. Forsch.,1987

5. Bräunungsreaktionen und Fragmentierung von Kohlenhydraten;Heyns;Carbohyd. Res.,1966

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