Chapter 20. Physical Changes in Confectionery Products Caused by the Availability of Water, with a Special Focus on Lactitol Crystallization
- Dr. David S. Reid President3,
- Dr. Tanaboon Sajjaanantakul4,
- Dr. Peter J. Lillford5 and
- Dr. Sanguansri Charoenrein6
Published Online: 14 MAY 2010
Copyright © 2010 Blackwell Publishing
Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
How to Cite
Lim, M. H., Lampen, B., Siow, L. F. and Rades, T. (2010) Physical Changes in Confectionery Products Caused by the Availability of Water, with a Special Focus on Lactitol Crystallization, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch20
Department of Food Science and Technology, University of California, Davis, California, USA
Kasetsart University, Thailand
Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK
Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
- Published Online: 14 MAY 2010
- Published Print: 11 JUL 2010
Print ISBN: 9780813812731
Online ISBN: 9780470958193
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