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Inversion of Sucrose (Causes and Effects)

Year Published
1966

Inversion of Sucrose (Causes and Effects)

Fisher, E.  1966.  The article presents to the food processors who will use sugar, either dry or liquid, to understand the physical changes which may occur when sugar is dissolved, to see the magnitude of such changes and possibly to assess what effect, if any, they may have on their finished products. Inversion of Sucrose (Causes and Effects). Sugar News 42:303-310.