復(fù)數(shù)：boiled sweets

Retention of β -carotene in boiled, mashed orange-fleshed sweet potato
Process for coating sugar-free boiled sweets
Retention of B-carotene in boiled, mashed orange-fleshed sweet potato (In: After Processing: The Fate of Food Components)
Sensory characteristics of sugar-free and sugar-based boiled sweets
Volatile compounds with characteristic aroma of boiled sweet potato (Ipomoea batatas L. cv Ayamurasaki, I. batatas L. cv Beniazuma a...
Determination of Indigo Carmine in boiled sweets and similar confectionery products
Determination of indigo carmine in boiled sweets and similiar confectionary products
High boiled sweets, suggested data sheet for remedying faults
Acid and moisture uptake in steamed and boiled sweet potatoes and associated structural changes during in vitro gastric digestion
Sugar glasses in the chemistry of boiled sweets