Sucrose crystallization in caramel

标题
Sucrose crystallization in caramel
作者
关键词
Caramel, Crystal content, Texture, Cold flow
出版物
JOURNAL OF FOOD ENGINEERING
Volume 153, Issue -, Pages 28-38
出版商
Elsevier BV
发表日期
2014-12-17
DOI
10.1016/j.jfoodeng.2014.11.028

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