Production of high-boiled sugar confectionary by extrusion-cooking of sucrose: Liquid glucose mixtures

Research output: Contribution to journal › Article › Academic › peer-review

Cite this

@article{fae92821345f4039b28fead525507b39,

title = "Production of high-boiled sugar confectionary by extrusion-cooking of sucrose: Liquid glucose mixtures",

author = "\{van Zuilichem\}, D.J. and W.J. Tempel and W. Stolp and \{van 't Riet\}, K.",

year = "1985",

language = "English",

volume = "4",

pages = "37--51",

journal = "Journal of Food Engineering",

issn = "0260-8774",

publisher = "Elsevier",

}