R. Paul Singh
Contributor
LOCATION: Davis, CA, United States
Professor of Food Engineering, University of California, Davis. Coauthor of Introduction to Food Engineering.
Primary Contributions (16)
Sugar, any of numerous sweet, colourless, water-soluble compounds present in the sap of seed plants and the milk of mammals and making up the simplest group of carbohydrates. The most common sugar is sucrose, a crystalline tabletop and industrial sweetener used in foods and beverages. As a chemical…
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