キャンディ原料としての甜菜糖(その2)
1968 年 15 巻 5 号 p. 210-212
詳細
1968 年 15 巻 5 号 p. 210-212
Properties of beet sugar candies were compared in both laboratory and manufacturing scales with those of cane sugar candies at three formulas of sugar and corn syrup (5:5, 6:4, and 7:3). Beet sugar candies were less hygroscopic and contained less reducing sugar than cane sugar ones.
