Aspects of Color Formation and Removal in Corn Syrup
Author:
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference4 articles.
1. Corrosion of Iron in the Presence of Corn Syrup Liquors
2. Discoloration of Corn Syrup by Light
3. Some Effects of Variations During Neutralization of Corn Syrup Process Liquors
4. Effects of Various Factors in the Candy Test
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1. Microwave-assisted for clean and rapid fabrication of highly efficient magnetically separable activated carbon from agriculture shells for low grade industrial corn syrup decoloration: A novel strategy for impregnation of ternary catalytic composite;Food and Bioproducts Processing;2019-07
2. Clean and new strategy for catalytic conversion of agriculture waste shells to activated carbon via microwave-assisted impregnation: Applied and eco-friendly aspect for decoloration of industrial corn syrup and process identifications;Journal of Environmental Chemical Engineering;2019-06
3. Downstream Processing of the Hydrolysate from Cassava Fibrous Waste in the Production of Confectioner's Syrup;Starch - Stärke;1989
4. The Reuse of Hyflosupercel (H.F.S.C.) in Corn Syrup Industry;Starch - Stärke;1976
5. Modellversuche zur Kl�rung nichtenzymatischer Br�unungs-Reaktionen in Lebensmitteln;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1971-08
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