The effect of nonsucrose compounds on sugar beet molasses saturation and desugarization
In sugar industry molasses represents a syrup obtained in final stage of crystallization. In production of sugar from sugar beet, for cause of higher rentability, phase of crystallization needed to be conducted so that the less quantity of molasses is obtained in which, under optimal conditions, rem...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
National Society of Processing and Energy in Agriculture, Novi Sad
2013-01-01
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| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2013/1821-44871304166J.pdf |