Abstract
Despite their wide diversity of forms and textures, confectionery products possess two common characteristics : 1. a low moisture content: between 0 and 20%. 2. a high sugar content (50 to 100%.). Furthermore, a number of them also contains texture agents in proportions of between 0 and 40%.
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© 1985 Martinus Nijhoff Publishers, Dordrecht
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Bussiere, G., Serpelloni, M. (1985). Confectionery and Water Activity Determination of AW by Calculation. In: Simatos, D., Multon, J.L. (eds) Properties of Water in Foods. NATO ASI Series, vol 90. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-5103-7_38
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DOI: https://doi.org/10.1007/978-94-009-5103-7_38
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-010-8756-8
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