Glucose syrups a blueprint for improved confectioneryJACKSON, E. B.Indian Sugar. 1990, Vol 40, Num 6, pp 437-438, issn 0019-6428Article

Apparent molar volumes and ¹H-NMR relaxation values of glucose syrupsBIRCH, G. G; KARIM, R.Journal of the science of food and agriculture. 1992, Vol 58, Num 4, pp 563-568, issn 0022-5142Article

Improved protocols for ELISA determination of gliadin in glucose syrupsIAMETTI, Stefania; CAPPELLETTI, Chiara; OLDANI, Antonio et al.Cereal chemistry. 2004, Vol 81, Num 1, pp 15-18, issn 0009-0352, 4 p.Article

Optimization of the lactic acid fermentation of hydrolyzed cod (Gadus morhua) gurry with corn syrup as carbohydrate sourceGIURCA, R; LEVIN, R. E.Journal of food biochemistry. 1993, Vol 16, Num 5, pp 277-289, issn 0145-8884Article

Glucose syrups a blueprint for improved confectioneryJACKSON, E. B.Confectionery production. 1990, Vol 56, Num 2, issn 0010-5473, 148 [1 p.]Article

Eine neue Generation von Glukosesirupen für die industrielle Speiseeisherstellung = A new generation of glucose syrups for the industrial manufacturing of ice creamVOM DORP, M.Zucker- und Süsswaren-Wirtschaft. 1995, Vol 48, Num 3, issn 0373-0204, 95, 116-119 [3 p.]Article

Practical fluids for food rheology and process engineering studiesHULL, M; STEFFE, J. F.Journal of food process engineering. 1992, Vol 15, Num 3, pp 199-212, issn 0145-8876Article

Intérêt des techniques enzymatiques dans la production des sirops de glucose et de fructoseNOURI MOHAMED.Industries alimentaires et agricoles. 1991, Vol 108, Num 7-8, pp 593-597, issn 0019-9311Article

Interference of non-enzyme protein in the reaction of α-amylase on amyloses = Interférence des protéines non enzymatiques lors de la réaction de l'α-amylase sur les amylosesKENNEDY, J. F; STEVENSON, D. L; WHITE, C. A et al.Stärke. 1988, Vol 40, Num 6, pp 218-220, issn 0038-9056Article

Recovery of crystalline glucose from the last green syrup (so called hydrol) = Récupération de glucose cristallisé à partir du dernier sirop d'amidonnerie (hydrol)NEBESNY, E; SROCZYNSKI, A.Acta Alimentaria Polonica. 1987, Vol 13, Num 4, pp 343-349, issn 0137-1495Article

Déminéralisation du sirop de glucose par échange d'ions = Glucose syrup demineralization by ion exchangeBEN MESSAOUD, E; BEJAR, S; ELLOUZ, R et al.Industries alimentaires et agricoles. 1993, Vol 110, Num 7-8, pp 561-565, issn 0019-9311Article

Glucose refinery openedFood ingredients & processing international. 1993, Num OCTNOV, issn 0968-574X, p. 26Article

Determination of dextrose equivalent in starch hydrolysates using cerium(IV)GRIFFITH, L. S; SPORNS, P.Journal of agricultural and food chemistry (Print). 1990, Vol 38, Num 6, pp 1356-1358, issn 0021-8561, 3 p.Article

Cassava starch maltodextrinization/ monomerization through thermopressurized aqueous phosphoric acid hydrolysisFONTANA, José D; PASSOS, Mauricio; BARON, Madalena et al.Applied biochemistry and biotechnology. 2001, Vol 91-93, pp 469-478, issn 0273-2289Conference Paper

Glucose syrups and their role in soft drinksFood processing (Bromley). 1994, Vol 63, Num 6, pp 33-34, issn 0264-9462Article

Glucose syrup production fro Indonesian palm and cassava starchPONTOH, J; LOW, N. H.Food research international. 1995, Vol 28, Num 4, pp 379-385, issn 0963-9969Article

Sweetamers from starchSHAM, P. M.Indian food industry. 1989, Vol 8, Num 3, pp 13-15, 3 p.Article

Efecto de aditivos sobre el color, textura y aceptación del dulce de UMBU (Spondias Tuberosa, Arr. Cam.) verde = Effect of additives on color, texture and general acceptance of green umbu (Spondias tuberosa, Arr. Cam) marmaladePOLICARPO, V. M; ENDO, E; FARIA, R. Q et al.Alimentaria. 2003, Num 346, pp 111-115, issn 0300-5755, 5 p.Article

Les nouveaux obejctifs de la glucoserie de Bazancourt = The new objectives of glucose production plant of BazancourtCOHEN MAUREL, E.Process (Cesson-Sévigné). 1995, Num 1108, pp 52-55, issn 0998-6650, 3 p.Article

The sweet optionTULEY, L.Food manufacture. 1991, Vol 66, Num 1, pp 16-18, issn 0015-6477, 3 p.Article

Corn refining technology crosses over to sugarGADOMSKI, R. T.Sugar y azúcar. 1990, Vol 85, Num 10, pp 17-24, issn 0039-4742, 7 p.Article

Comparative economics of the production of high fructose syrup from cassava chips and cassava starch = Etude économique comparée de la production de sirop de glucose riche en fructose à partir de tranches de manioc ou d'amidon de maniocGHILDYAL, N. P; RAMAKRISHNA, M; LONSANE, B. K et al.Stärke. 1989, Vol 41, Num 2, pp 64-68, issn 0038-9056Article

Glucose syrups, a blueprint for improved confectioneryJACKSON, E. B.Confectionery production. 1989, Vol 55, Num 11, issn 0010-5473, 745 [1 p.]Article

Technologie des separations par chromatographie dans la production de sirops de glucose : Sucres = Technology of separative chromatography in glucose syrup productionTHEOLEYRE, M.-A; COTILLON, M; PAILLAT, D et al.Industries alimentaires et agricoles. 2000, Vol 117, Num 7-8, pp 11-14, issn 0019-9311Article

Progress in the enzymatic saccharification of wheat starchKONIECZNY-JANDA, G; RICHTER, G.Stärke. 1991, Vol 43, Num 8, pp 308-315, issn 0038-9056Article