The Annual Meeting of the Japan Society of Cookery Science, 2004
Session ID : 2A-p2
Conference information
Host: The Japan Society of Cookery Science
Research Oral Presentations
Characteristic property of granulated sugar on cooking (part 2)
–A factor to have a influence on quality of granulated sugar–
*Harumi SAKUDA, Shiro KISIHARA, Yukari TACHIBANA, Kaoru SAKAMOTO, Kayoko MIURA, Yae KOIZUMI, Takako TATARA
Author information
Keywords:
granulated sugar,
melting characteristics,
melting point,
diffencial scanning calorimetry,
caramelization
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