Relationship between density, temperature and dry substance of commercial corn syrups, high-fructose corn syrups, and blends with sucrose and invert sugar

✍ Scribed by Wartman, Anna M.; Spawn, Terence D.; Eliason, Morton A.

• Book ID: 126176493
• Publisher: American Chemical Society
• Year: 1984
• Tongue: English
• Weight: 480 KB
• Volume: 32
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf00125a003