| 1 |
Environmental friendly and cost effective caramel for congo red removal, high flux, and fouling resistance of polysulfone membranes
Lavanya C, Soontarapa K, Jyothi MS, Balakrishna RG
Separation and Purification Technology, 211, 348, 2019 |
| 2 |
Protein content affects caramel processing and properties
Mendenhall H, Hartel RW
Journal of Food Engineering, 186, 58, 2016 |
| 3 |
Sucrose crystallization in caramel
Miller E, Hartel RW
Journal of Food Engineering, 153, 28, 2015 |
| 4 |
Effect of formulation and storage on physicochemical and flow properties of custard flavored with caramel jam
Ramirez-Sucre MO, Velez-Ruiz JF
Journal of Food Engineering, 142, 221, 2014 |
| 5 |
Caramel sauces thickened with combinations of potato starch and xanthan gum
Krystyjan M, Sikora M, Adamczyk G, Tomasik P
Journal of Food Engineering, 112(1-2), 22, 2012 |
| 6 |
Caramel production from saps of African oil palm (Elaeis guineensis) and wine palm (Raphia hookeri) trees
Umerie SC
Bioresource Technology, 75(2), 167, 2000 |
| 7 |
Malt caramel from tubers of Cyperus esculentus
Umerie SC, Enebeli JN
Bioresource Technology, 57(2), 215, 1996 |
