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Type: BOOK - Published: 1970 - Publisher: Elsevier Publishing Company
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Glucose syrups (commonly known as corn syrups in North America) arederived from starch sources such as maize, wheat and potatoes.Offering alternative functional
Language: en
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Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media
Starch hydrolysis products are arguably the most versatile of all food sugar ingredients because they can be designed to meet many different nutritional and tec
