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- W2355104599 abstract "The influence of amount of starch syrup and temperature on the main physical and chemical indicators of hard candies were analysed, the results showed that:with temperature rising, transmittance showed declining trend, reducing sugar and color difference were gradually rising trend.The pH value showed declining tre nd in not adding starch syrup ,was first gradually rising ,then declining trend in adding starch syrup.The quality of hard candy adding the amount of starch syrup 20 %-30 % and temperature of heaing 160 ℃ was better." @default.
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- W2355104599 date "2009-01-01" @default.
- W2355104599 modified "2023-09-24" @default.
- W2355104599 title "STUDY ON APPLICATION OF STARCH SYRUP IN THE PROCESSING OF HARD CANDIES" @default.
- W2355104599 hasPublicationYear "2009" @default.
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