Surface characterization of caramel at the micrometer scale

Journal of Food Science

Volumn 68, Issue 4, 2003, Pages 1411-1415

  Morton, D N ^a   Roberts, C J ^a   Hey, M J ^a   Mitchell, J R ^c   Hipkiss, J ^a,b   Vercauteren, J ^a,b  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b Masterfoods   (United Kingdom)

^c Masterfoods ^*

Author keywords

Atomic force microscopy; Caramel; Infrared microscopy; Scanning thermal microscopy

Indexed keywords

EID: 0037851967     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb09658.x     Document Type: Article

References (21)

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