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1by Barra, Giuseppina“...The rheology of caramel was determined as a function of processing temperature and hydrocolloid...”
Published 2004
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9“...碩士 === 弘光科技大學 === 食品暨應用生物科技所 === 100 === Caramel colors, are brown powders or viscous liquids...”
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12by S. A. Kurta, O. M. Khatsevich, M. R. Tsap, D. Ondrušová, T. M. Gromovy, N. V. Boyko“... and beeglue before and after the process of caramelization. The research has been done to study chemical...”
Published 2020-01-01
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13“...碩士 === 國立屏東科技大學 === 食品科學系所 === 96 === Caramelization is one of nonenzymatic browning, which...”
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14by Tian-Xiao Li, Ling-Bo Ji, Zhong-Rong Jiang, Zong-Ze Geng, Hong-Qian Shentu, Min-Chang Liu, Yun-Fei Xie, Jun Hu, Yuan-Fa Liu, Dong-Liang LiSubjects: “...caramel reactions...”
Published 2020-01-01
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15by Khvostov Anatoly A., Magomedov Gazibeg O., Ryazhskih Victor I., Plotnikova Inessa V., Zhuravlev Aleksey A., Magomedov Magomed G.“...Introduction. The process of air-cooling caramel remains one of the most complicated issues...”
Published 2020-10-01
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16Subjects: “...caramel mass, hygroscopic ingredients, glucose syrup, isomalt, humidity, crystallization....”
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17“...碩士 === 國立屏東科技大學 === 食品科學系 === 94 === Caramelization is one of nonenzymatic browning, which produces...”
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18by N. B. Kondratyev, E. V. Kazantsev, M. V. Osipov, A. E. Bazhenova, N. V. LinovskayaSubjects: “...marmalade, caramel syrup, mass fraction of moisture, water activity, moisture transfer, storage...”
Published 2021-01-01
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