Učitavanje...
Crystallization inhibition of an amorphous sucrose system using raffinose
The shelf life of pure amorphous sucrose systems, such as cotton candy, can be very short. Previous studies have shown that amorphous sucrose systems held above the glass transition temperature will collapse and crystallize. One study, however, showed that adding a small percent of another type of s...
Spremljeno u:
| Glavni autori: | , |
|---|---|
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Zhejiang University Press
2006
|
| Teme: | |
| Online pristup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC1363750/ https://ncbi.nlm.nih.gov/pubmed/16421962 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1631/jzus.2006.B0085 |
| Oznake: |
Dodaj oznaku
Bez oznaka, Budi prvi tko označuje ovaj zapis!
|