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Corn Syrup Solids and Their Saccharide Fractions Affect Crystallization of Amorphous Sucrose

Journal of food science : an official publication of the Institute of Food Technologists, v.63 no.3, 1998년, pp.523 - 528  

GABARRA, P. ,  HARTEL, R. W.

Abstract AI-Helper 아이콘AI-Helper

ABSTRACTThe effects of corn syrup saccharides on the glass transition (Tg) and crystallization of freeze‐dried sucrose were studied using differential scanning calorimetry. Corn syrup (CS) solids were fractionated into samples with differing ranges and types of glucose polymers. Tg of the suc...

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