The Annual Meeting of the Japan Society of Cookery Science, 2004
Session ID : 2A-p3
Conference information
Host: The Japan Society of Cookery Science
Research Oral Presentations
Characteristic property of granulated sugar on cooking (part 3)
–Thermo-sensitivity of granulated sugar–
*Shiro KISIHARA, Harumi SAKUDA, Kayoko MIURA, Yukari TACHIBANA, Kaoru SAKAMOTO, Yae KOIZUMI, Takako TATARA
Author information
Keywords:
granulated sugar,
thermo-sensitivity,
melting characteristics,
melting point,
diffencial scanning calorimetry,
caramelization
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