Properties of Dried and Intermediate Moisture Honey Products: A Review

International Journal of Food Properties

Volumn 11, Issue 4, 2008, Pages 804-819

  Umesh Hebbar, H ^a   Rastogi, N K ^a   Subramanian, R ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Co crystallized honey; Glass transition temperature (Tg); Granulated honey; Honey candy; Honey flakes; Honey powder; Honey spreads; Sticky point temperature (Tst)

Indexed keywords

COBALT; FRUIT JUICES; GLASS; MOISTURE; SUGAR (SUCROSE); SUGARS; SUPERCONDUCTING TRANSITION TEMPERATURE;

CO-CRYSTALLIZED HONEY; GLASS TRANSITION TEMPERATURE (TG); GRANULATED HONEY; HONEY CANDY; HONEY FLAKES; HONEY POWDER; HONEY SPREADS; STICKY POINT TEMPERATURE (TST);

GLASS TRANSITION;

EID: 57049179540     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910701624736     Document Type: Article

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