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The influence of the amount of caramel syrup on the processes of moisture transfer during the storage of marmalade

机译：焦糖糖浆量对橘子覆盖过程中水分转移过程的影响

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N. B. Kondratyev; E. V. Kazantsev; M. V. Osipov; A. E. Bazhenova; N. V. Linovskaya;
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5. HEAT AND MASS TRANSFER IN STORED MILO (TEMPERATURE, MOISTURE, STORAGE). [D] . ABBOUDA, SIRELKHATIM KHALAFALLA. 1984

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The influence of the amount of caramel syrup on the processes of moisture transfer during the storage of marmalade

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