Articles with "candy crystals" as a keyword



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Physicochemical and Thermal Properties of Candy Crystals Prepared from Palmyra-Palm Jaggery

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Published in 2017 at "Journal of Food Process Engineering"

DOI: 10.1111/jfpe.12337

Abstract: Candy crystals prepared from palmyra palm were analyzed for various physical and chemical properties during processing. The scanning electron microscopy displayed smooth and clear crystals of varied sizes. As the temperature of the jaggery increased… read more here.

Keywords: palm; crystals prepared; prepared palmyra; jaggery ... See more keywords