Food and Drink
Author:
Publisher
Elsevier
Reference51 articles.
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2. Lactose crystallization in ice cream IV: factors responsible for reduced incidence of sandiness;Nickerson;J. Dairy Sci.,1962
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4. Glass transition and product stability: an overview;Schenz;Food Hydrocolloids,1995
5. The glassy state phenomenon in applications for the food industry: application of the food polymer science approach to structure-function relationships of sucrose in cookie and cracker systems;Slade;J. Sci. Food Agric.,1993
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1. Effects of Mono-, Di-, and Tri-Saccharides on the Stability and Crystallization of Amorphous Sucrose;Journal of Food Science;2018-10-15
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