Photopyroelectric study of thermal properties of diluted and concentrated sugar systems: application to aqueous solutions of maltose, glucose and maltodextrine, and to honey of varying moisture content.

D. Dadarlat, K.J. Riezebos, D. Bicanic, C. van den Berg, E. Gerkema, V. Surducan

Research output: Contribution to journalArticleAcademicpeer-review

Original languageEnglish
Pages (from-to)27-33
JournalAdvances in Food Sciences
Volume20
Publication statusPublished - 1998

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