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Elastic behavior of syrupsBEDI, S. S; JINDAL, Kirti; SINGH, Narpinder et al.Journal of food engineering. 2005, Vol 70, Num 2, pp 183-188, issn 0260-8774, 6 p.Article

AZ INVERTCUKOR OLDATOK ES SZOERPOEK HOEALLOSAGAROL. = STABILITE THERMIQUE DE SOLUTIONS DE SUCRE INVERTI ET DE SIROPSVUKOV K; PATKAI G; MONSZPARTNE SENYI J et al.1981; KERTESZETIEGYETEM KOEZLEMENYEI; ISSN 0368-5217; HUN; DA. 1981 PUBL. 1982; VOL. 45; PP. 209-214; 4P.; ABS. ENG/RUS; BIBL. 10 REF.; 2 TABL.Article

Formation of Hydroxymethylfurfural in Domestic High-Fructose Corn Syrup and Its Toxicity to the Honey Bee (Apis mellifera)LEBLANC, Blaise W; EGGLESTON, Gillian; SAMMATARO, Diana et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 16, pp 7369-7376, issn 0021-8561, 8 p.Article

Biotechnology of maltose syrup productionSAHA, B. C; ZEIKUS, J. G.Process biochemistry. 1987, Vol 22, Num 3, pp 78-82, issn 0032-9592Article

Mass spectrometric determination of cane sugar and corn syrup in maple syrup by use of¹³C/¹²C ratio : collaborative study = Détection, par spectrométrie de masse, de la présence de sucre de canne et de sirop de glucose dans du sirop d'érable en utilisant le rapport C¹³/C¹² : étude interlaboratoiresMORSELLI, M. F; BAGGETT, K. L.Journal - Association of official analytical chemists. 1984, Vol 67, Num 1, pp 22-24, issn 0004-5756Article

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Syrup of Ipecac in 1993 : a personal perspectiveHAULMAN, J; ROBERTSON, W. O.Drug safety. 1993, Vol 9, Num 2, pp 79-84, issn 0114-5916Article

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Effect of locust bean gum and selected sweetening agents on ice recrystallization rates = Effets de la gomme de caroube et de différents édulcorants sur la vitesse de recristallisation de la glaceHARPER, E. K; SHOEMAKER, C. F.Journal of food science. 1983, Vol 48, Num 6, pp 1801-1806, issn 0022-1147Article

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Effect of Isomaltooligosaccharide Syrup on Quality Characteristics of Sponge CakeLEE, Ching-Ching; WANG, Hsueh-Fang; LIN, Sheng-Dun et al.Cereal chemistry. 2008, Vol 85, Num 4, pp 515-521, issn 0009-0352, 7 p.Article

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THE REUSE OF HYFLOSUPERCEL (H.F.S.C.) IN CORN SYRUP INDUSTRY.ROUSHDI M; HARRAS A.1976; STAERKE; DTSCH.; DA. 1976; VOL. 28; NO 11; PP. 395-397; ABS. ALLEM. FR.; BIBL. 9 REF.Article

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ISOMERIZED CORN SYRUPS IN FOOD PRODUCTS = SIROP DE GLUCOSE ISOMERISE DANS LES PRODUITS ALIMENTAIRESFRUIN JC; SCALLET BL.1975; FOOD TECHNOL.; U.S.A.; DA. 1975; VOL. 29; NO 11; PP. 40-45 (4 P.); BIBL. 16 REF.Article

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Bacillus acidopullulyticus pullulanase: application and regulatory aspects for use in the food industryJENSEN, B. F; NORMAN, B. E.Process biochemistry. 1984, Vol 19, Num 4, pp 129-134, issn 0032-9592Article

Natural Food and the Pastoral: A Sentimental Notion?THOMPSON, Donald B.Journal of agricultural and environmental ethics. 2011, Vol 24, Num 2, pp 165-194, issn 1187-7863, 30 p.Article