Sucrose in the Concentrated Solution or the Supercooled "State'': A Review of Caramelisation Reactions and Physical Behaviour

AuthID
 P-003-3CX
3
Author(s)
Tipo de Documento
Review
Year published
2010
Publicado
in FOOD ENGINEERING REVIEWS, ISSN: 1866-7910
Volume: 2, Número: 3, Páginas: 204-215 (12)
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Scopus®
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Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-77955466702
Wos: WOS:000286813300003
Source Identifiers
ISSN: 1866-7910
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