Buffer pH and pKa values as affected by added glycerol and sucrose

Food Research International

Volumn 39, Issue 3, 2006, Pages 342-348

  Chuy, Silvia ^a,b   Bell, Leonard N ^a  

^a AUBURN UNIVERSITY   (United States)

^b Kellogg's   (United States)

Author keywords

Buffer; Glycerol; pH; Phosphate; pKa; Polyol; Sucrose

Indexed keywords

ADDITIVES; GLYCEROL; PH EFFECTS; PHOSPHATES; SOLUTIONS; SUGAR (SUCROSE); TITRATION;

BUFFER; BUFFER SOLUTIONS; PKA; POLYOL;

FOOD PRODUCTS;

EID: 28844447715     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2005.08.006     Document Type: Article

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