Physical Characteristics of Amorphous and Crystalline Coconut Sugar Powder with the Addition of Tricalcium Phosphate (TCP) as an Anticaking Agent

<div>Scanning electron micrographs of conventional coconut sugar powder particles (a) without and (b) with the addition of 1% tricalcium phosphate.</div>

International Journal of Food Science

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Figure 7

Figure 7: Physical Characteristics of Amorphous and Crystalline Coconut Sugar Powder with the Addition of Tricalcium Phosphate (TCP) as an Anticaking Agent 

Figure 7 | Physical Characteristics of Amorphous and Crystalline Coconut Sugar Powder with the Addition of Tricalcium Phosphate (TCP) as an Anticaking Agent 