Influence of temperature and relative humidity on the physical states of cotton candy

Journal of Food Processing and Preservation

Volumn 28, Issue 4, 2004, Pages 274-287

  Labuza, Theodore P ^a   Labuza, Peter S ^b  

^a UNIVERSITY OF MINNESOTA   (United States)

^b St Paul Academy   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AIR; ATMOSPHERIC HUMIDITY; COOLING; CRYSTAL STRUCTURE; CRYSTALLINE MATERIALS; CRYSTALLIZATION; DIFFRACTOMETERS; GLASS TRANSITION; MELTING; MOISTURE; MOLTEN MATERIALS; TEMPERATURE DISTRIBUTION; X RAY POWDER DIFFRACTION;

AMORPHOUS GLOSSY SOLID STATE; COTTON CANDY; ROOM TEMPERATURE;

SUGAR (SUCROSE);

GOSSYPIUM HIRSUTUM;

EID: 12744273202     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2004.24041.x     Document Type: Article

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