Carbohydrate Reactions-Reference-Cited by-同舟云学术

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Carbohydrate Reactions

Published:2019 Issue: Volume: Page:25-48
ISSN:
Container-title:Carbohydrate Chemistry for Food Scientists
language:
Short-container-title:

Author:

BeMiller James N.

Publisher

Elsevier

Reference17 articles.

1. Mono- and disaccharides: analytical aspects. Chap. 2;Folkes,2006

2. Chemical and Functional Properties of Food Saccharides,2004

3. Carbohydrate analysis;BeMiller,2017

4. Understanding carbohydrate analysis. Chap. 2;Brummer,2005

5. Erythritol;de Cock,2011

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1. Enhanced Production of Erythritol from Glucose by the Newly Obtained UV Mutant Yarrowia lipolytica K1UV15;Molecules;2024-05-08

2. Authenticity of almond flour using handheld near infrared instruments and one class classifiers;Journal of Food Composition and Analysis;2023-01

3. Effects of roasting process on the precursor components for maillard reaction in fermented cocoa beans;2ND INTERNATIONAL CONFERENCES ON SCIENCES AND MATHEMATICS (2ND ICSM);2023

4. Physical and functional properties of agglomerated coconut sugar powder and honey powder using polyvinylpyrrolidone as a binder;International Journal of Food Properties;2022-01-05

5. Crystallization properties of acetylated β-(1–4)-d-xylan;Cellulose;2021-11-01

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