Rheological Properties of the High Concentration Syrup Used for Nut-Candy
ZHANG Yong-si, LI Bian-sheng, RUAN Zheng, ZHUANG Pei-rui, CHEN Chu-rui
FOOD SCIENCE . 2014, (3): 61 -65 .  DOI: 10.7506/spkx1002-6630-201403013