Crystallization Behavior of Plant-Based Fat Blends Formulated as an Alternative for Anhydrous Milk Fat in Milk Chocolate
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Experimental raw data used for the open access publication "Crystallization Behavior of Plant-Based Fat Blends Formulated as an Alternative for Anhydrous Milk Fat in Milk Chocolate" published on Crystal Growth and Design at: https://pubs.acs.org/doi/10.1021/acs.cgd.5c00227.
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Zenodo创建时间：
2025-04-15
