Co‐crystallized honey with sucrose: Evaluation of process and product characterization-Reference-Cited by-同舟云学术

Co‐crystallized honey with sucrose: Evaluation of process and product characterization

Published:2020-09-05 Issue:11 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Quast Leda B.¹^ORCID,Farina Sabrina G.¹,Quast Ernesto¹,Vieira Manoela A.²,Queiroz Marise B.³^ORCID

Affiliation:

1. Federal University of Fronteira Sul – UFFS Laranjeiras do Sul Brazil

2. Federal Institute of Santa Catarina – IFSC Santa Catarina Brazil

3. Food Technology Institute – ITAL Campinas Brazil

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14876

Reference39 articles.

1. Physico-chemical, rheological, calorimetric and dielectric behavior of selected Indian honey

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3. Microparticles obtained by complex coacervation: influence of the type of reticulation and the drying process on the release of the core material

4. Propiedades físicas de naranja agria cocristalizada: efecto del pH, sólidos solubles y zumo adicionado

5. AOAC. (2000).Official methods of analysis of AOAC international. 17 ed. Horwitz W.Gaithersburg MD:Association of Official Analytical Chemists Chapter 44 22–33.

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