SUCROSE INVERSION OF HARD CANDIES FORMULATED WITH REWORK SYRUP WITH ADDITION OF SODIUM LACTATE-Reference-Cited by-同舟云学术

SUCROSE INVERSION OF HARD CANDIES FORMULATED WITH REWORK SYRUP WITH ADDITION OF SODIUM LACTATE

Published:2011-03-29 Issue:2 Volume:34 Page:305-316
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:

Author:

NADALETTI MICHELE,DI LUCCIO MARCO,CICHOSKI ALEXANDRE JOSÉ

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.2009.00358.x/fullpdf

Reference11 articles.

1. FADINI , A.L. QUEIROZ , M.B. 2002 Study of physical stability of hard candies added by sodium lactate Cereal Chocotec, Institute of Food Technology (ITAL)

2. Utilization of high maltose syrup in candy manufacturing;FADINI;Braz. J. Food Eng.,2000

3. HOEK , E.V. 1997 Added zesst and longer shelf-life

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