Biology, asked by bandhubajaj4711, 1 year ago

Minimum percentage of inversion needed to prevent sugar crystallization

Answers

Answered by paras692

Invert sugar is the mixture of fructose and dextrose produced by breaking sucrose into its two .... This partial inversion of sucrose is necessary to prevent the formation of crystals

Answered by Anonymous

Explanation:

to prevent we should add some interfering agents in your recipe

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