Characterising the physical state and textural stability of sugar gum pastes

Food Chemistry

Volumn 119, Issue 2, 2010, Pages 490-499

  Spackman, Christy C W ^a   Schmidt, Shelly J ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Deliquescence point; Isotherms; Powdered sugar; Stability; Sugar gum paste

Indexed keywords

GLUCOSE; SUCROSE; SUGAR;

ARTICLE; CHEMICAL COMPOSITION; CHEMICAL STRUCTURE; HUMIDITY; ISOTHERM; MOISTURE; PASTE; PHYSICAL CHEMISTRY; STORAGE TEMPERATURE; TEMPERATURE DEPENDENCE;

EUCALYPTUS CLADOCALYX;

EID: 70350574587     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.06.051     Document Type: Article

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