State diagrams of candied orange peel obtained using different hypertonic solutions
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DOI: 10.1016/j.jfoodeng.2017.06.007
Abstract: Abstract State diagrams were established for the candied orange peel obtained by saturation with sucrose or glucose-fructose syrup. Differential scanning calorimetry was used to determine the freezing points and glass transition temperatures in order to… read more here.
Keywords: candied orange; state diagrams; orange peel;