Confectionery Science and Technology

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Cover of 'Confectionery Science and Technology'

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Attention for Chapter 10: Caramel, Fudge and Toffee

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So far, Dimensions has found 157 publications that cite this research output.

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Phase separation and gelation of gelatin-glucose syrup mixtures and gummy confections: Effects of moisture content, sugars, citric acid, and citrates

Article in Food Hydrocolloids (August 2024)

Effect of Arthrospira platensis on physicochemical, texture, and microstructure properties of low-density marshmallows

Article in Food and Humanity (May 2024)

Technological and sensory characteristics of honey based candy

Article in BIO Web of Conferences (April 2024)

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