Mono- and Disaccharides
Author:
Publisher
CRC Press
Link
http://www.crcnetbase.com/doi/pdf/10.1201/9781420015058.ch2
Reference122 articles.
1. Sucrose crystallisation
2. The glassy state in certain sugar-containing food products *
3. Recent research and development in the field of low‐moisture and intermediate‐moisture foods
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