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Glucose syrups science and technology by sz dziedzic author m w kearsley author isbn 13 978 0853342991 isbn 10 0853342997 why is isbn important isbn this bar code number lets you verify that youre getting exactly the right version or edition of a book the 13 digit and 10 digit formats both workglucose syrups science and technology data provider david lubin memorial library food and agriculture organization of the u n glucose syrups commonly known as corn syrups in north america are derived from starch sources such as maize wheat and potatoes offering alternative functional properties to sugar as well as economic benefits glucose syrups are extremely versatile sweeteners and are widely used in food manufacturing and other industries they are a key ingredient in confectionery products beer soft glucose syrups science and technology edited by s z dziedzic and m w kearsley elsevier applied science publishers london 1985 pp x+276 price 3500topics q02 glucose syrups starch food technology processing chemicophysical properties analytical methods uses sirop de glucose amidon technologie

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