Co-crystallization of Sucrose at High Concentration in the Presence of Glucose and Fructose
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb08725.x/fullpdf
Reference16 articles.
1. Co-crystallization of Honey with Sucrose
2. Corn Syrup Solids and Their Saccharide Fractions Affect Crystallization of Amorphous Sucrose
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