Πλοήγηση ανά Θέμα "Low water content"
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Physico-chemical studies on a wide composition range of low-moisture glucose-fructose mixtures: Rates of crystallisation
(2009)The crystallisation rates of low-moisture (from 2% to 10% w/w) glucose-fructose mixtures were investigated at a variety of storage temperatures (from 0 to 60 °C). It was found that d-fructose considerably retards the rate ...