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and glucose and has approximately the same relative sweetness as that of granulated sugar ( % of the sweetness of sucrose, a disaccharide). it has attractive chemical properties for baking, and a distinctive flavor which leads some people to prefer it over sugar and other sweeteners. most micro-organisms...
and glucose and has approximately the same relative sweetness as that of granulated sugar ( % of the sweetness of sucrose, a disaccharide). it has attractive chemical properties for baking, and a distinctive flavor which leads some people to prefer it over sugar and other sweeteners. most micro-organisms...