SEARCH

User ID: 999999
Version: 4.37.48

www.memory.com
You are in browse mode. You must login to use MEMORY

   Log in to start


« Previous
Next »
From course:

Food Engineering

» Start this Course
(Practice similar questions for free)
Question:

What is the moisture content to stop agglomeration in sugar

Author: Sam Oxley


Answer:

Less than 0.05%


0 / 5  (0 ratings)

1 answer(s) in total

Author

Sam Oxley
Sam Oxley