Corn syrup solids and their saccharide fractions affect crystallization of amorphous sucrose

Journal of Food Science

Volumn 63, Issue 3, 1998, Pages 523-528

  Gabarra, P ^a   Hartel, R W ^b  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Corn syrup; Crystallization; Glass transition; Oligosaccharides; Sucrose

Indexed keywords

EID: 0031805882     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1998.tb15778.x     Document Type: Article

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