Production of high-boiled sugar confectionery by extrusion-cooking of sucrose: Liquid glucose mixtures

✍ Scribed by D.J. van Zuilichem; W.J. Tempel; W. Stolp; K. van't Riet

• Book ID: 103632598
• Publisher: Elsevier Science
• Year: 1985
• Tongue: English
• Weight: 679 KB
• Volume: 4
• Category: Article
• ISSN: 0260-8774
• DOI: 10.1016/0260-8774(85)90021-4