Influence of high dextran concentrations and molecular fractions on the rate of sucrose crystallization in pure sucrose solutions.

Influence of high dextran concentrations and molecular fractions on the rate of sucrose crystallization in pure sucrose solutions.

Research Authors
Abdel-Rahman, E. A.; Smejkal, Q.; Schick, R.; El-Syiad, S. and Kurz, T.
Research Department
Department of Food Science and Technology
Research Journal
J. of Food Engineering
Research Member
El-Sayed Ali Abdel-Rahman
Research Pages
501-508
Research Rank
1
Research Vol
Vol. 84, No.4
Research Year
2008