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Effect of quality and origin of technical sucrose solutions on the inclusion of colourants into the sugar crystal matrix |
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| Authors: | Karl Schlumbach Maria Scharfe Eckhard Flöter |
| Affiliation: | Department of Food Process Engineering, Technische Universit?t Berlin, Berlin, Germany |
| Abstract: | |
| Keywords: | sugar beet cane cyrstallisation colour inclusion |