Abstract
Sugar is a collective name for a number of compounds which are grouped under the carbohydrates, such as glucose, fructose, maltose. What is called sugar in the home is sucrose, built up from glucose and fructose. Sugar is used for table luxuries, as a sweetener, energy supplier and preserver.
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© 1990 Ellis Horwood
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Catsberg, C.M.E., Dommelen, G.J.M.KV. (1990). Sugar, syrup, confectionery and sweeteners. In: Food Handbook. Ellis Horwood Series in Food Science and Technology. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-0445-3_25
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DOI: https://doi.org/10.1007/978-94-009-0445-3_25
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-010-6684-6
Online ISBN: 978-94-009-0445-3
eBook Packages: Springer Book Archive