Abstract
The term sugar is used loosely in the sweet industry to indicate sucrose, the chemical term for sugar extracted from sugar cane or beet. ‘Sugar’ is a generic term which is taken to mean any form of carbohydrate suitable for use as a sweetener. All recipes in this book are given as cane or beet sugar, and quoted in the analyses as ‘sucrose’.
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© 1973 R. Lees and E. B. Jackson
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Lees, R., Jackson, E.B. (1973). Sugars and Related Materials. In: Sugar Confectionery and Chocolate Manufacture. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-1495-0_2
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DOI: https://doi.org/10.1007/978-1-4684-1495-0_2
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4684-1497-4
Online ISBN: 978-1-4684-1495-0
eBook Packages: Springer Book Archive