Co‐crystallized honey with sucrose: evaluation of process...

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Journal of Food Processing and Preservation 2020 / 08

Co‐crystallized honey with sucrose: evaluation of process and product characterization

Quast, Leda Battestin, Farina, Sabrina Gabriela, Quast, Ernesto, Vieira, Manoela Alano, Queiroz, Marise Bonifácio
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Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.14876
Date:
August, 2020
File:
PDF, 195 KB
2020
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