Effect of processing technology on the physicochemical properties of non-centrifugal cane sugar (NCS)

Non-centrifugal cane sugar (NCS) is a natural sweetener with beneficial health properties. This is traditionally produced in an oven which has had technological variations. Therefore, the present study focuses on determining the effect that NCS processing technology has on its physicochemical prope...

תיאור מלא

מידע ביבליוגרפי

Principais autores:	Kevin Nicolás Galvis, Luisa Daniela Hidrobo, María Cristina García, Oscar Andrés Mendieta Menjura, Martha Patricia Tarazona-Díaz
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	Universidad de Antioquia 2020-12-01
סדרה:	Revista Facultad de Ingeniería Universidad de Antioquia
נושאים:	non-centrifugal cane sugar physical and chemical properties ward furnace evaporation
גישה מקוונת:	https://revistas.udea.edu.co/index.php/ingenieria/article/view/334587
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!