Sweetening agents

  • Peter R. Whiteley

Abstract

THE majority of sweetening agents are obtained from sugar in one form or another, and sugar (sucrose) is derived from two sources. The main source is sugar cane and the secondary source is sugar beet.

Keywords

Sugar Sucrose Fermentation Starch Dust 

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Copyright information

© Elsevier Publishing Company Ltd 1971

Authors and Affiliations

  • Peter R. Whiteley
    • 1
  1. 1.Head of the Department of BakingRush Green Technical CollegeRomfordUK

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