2008. "The Pastry Chef's Companion" High-fructose corn syrup, known as glucose-fructose in Canada, is equal parts fructose and glucose
Source: wiktionary
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2008. "The Pastry Chef's Companion" High-fructose corn syrup, known as glucose-fructose in Canada, is equal parts fructose and glucose
Source: wiktionary
2010. "How Baking Works" Called glucose-fructose in Canada and isoglucose in the European Union, it was first popularized in the 1970s and 1980s, when high sugar prices
Source: wiktionary
Data sourced from Wiktionary, WordNet, CMU, and other open linguistic databases. Updated March 2026.