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

Anna M. Wartman,Terence D Spawn,Morton A. Eliason

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

1984

Anna M. Wartman
Terence D Spawn
Morton A. Eliason

Etablissement d'equations mathematiques permettant de correler les differents parametres chimiques et physiques. Tables de conversion densite-densite Baume-extrait sec

Keywords:

Sucrose
High-fructose corn syrup
Biochemistry
Fructose
Sugar
Specific gravity
Chemistry
Composition (visual arts)
Food science
Chromatography
high fructose

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