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

Faculty of Agriculture

Assiut University

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

Research Authors
Abdel-Rahman, E.A.; S. El-Syiad and Kurz, T.
Research Department
Department of Food Science and Technology
Research Journal
13th World Congress of Food Science and Technology, Food is life, Nantes, September 17th to 21st, France.
Research Member
Samy Ibrahim Mohamed Elsyiad
Research Rank
3
Research Year
2006