Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Mario Meixner"'
Publikováno v:
MethodsX, Vol 9, Iss , Pp 101823- (2022)
Honey consists typically of more than 80% sugars, predominantly fructose and glucose. Glucose-rich honey crystallizes more rapidly than honey with a high fructose content. However, the size of the sugar crystals is crucial for the mouth feel of cryst
Externí odkaz:
https://doaj.org/article/751123c6688e4fefa6436269f7bec5fe
Publikováno v:
Foods, Vol 12, Iss 1, p 48 (2022)
Spring blossom honey from regions with many rape fields tends to crystalize rapidly after harvesting. The crystallization process needs to be controlled by stirring in order to avoid the formation of coarse crystals and to ensure the creaminess of ho
Externí odkaz:
https://doaj.org/article/b48fe7c068254305ace59171476f58af