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In situ transformation of sucrose in maple syrup in order to produce fructo-oligosaccharide enriched product
(Croatian Society of Food Technologists, Biotechnologists and Nutritionists, Zagreb, Croatia, 2022)
It is well known that maple syrup, a product obtained by processing maple tree sap, is widely
used in many households due to its sweetness and beneficial ingredients. It is most often used
as a topping for pancakes, ...