Color reduction of raw sugar syrup using hydrogen peroxide

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2019 / 05 Vol. 22

Color reduction of raw sugar syrup using hydrogen peroxide

Campiol, Juliana Lorenz Mandro, Magri, Nathália Torres Correa, Sartori, Juliana Aparecida de Souza, Ogando, Felipe Iwagaki Braga, Aguiar, Claudio Lima de
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Volume:
22
Journal:
Brazilian Journal of Food Technology
DOI:
10.1590/1981-6723.07218
Date:
May, 2019
File:
PDF, 1.05 MB
2019
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