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The Preparation of Invert Sugar Syrup for Confectionery

Year Published
1955

The Preparation of Invert Sugar Syrup for Confectionery

     Soliven, F.A. 1955.  The study undertaken to devise a fast method of producing a glucose blend that would be suitable for use in confectionery. PROCEEDINGS OF THE PHILIPPINE SUGAR TECHNOLOGISTS. August: 115-118.