Crystallization Behavior of Plant-Based Fat Blends Formulated as an Alternative for Anhydrous Milk Fat in Milk Chocolate

Name: Crystallization Behavior of Plant-Based Fat Blends Formulated as an Alternative for Anhydrous Milk Fat in Milk Chocolate
Creator: Politecnico di TORINO; Polytechnic University of Turin; Alma Mater Studiorum Universita' di Bologna
Published: 2025-04-05T00:00:00+08:00

Zenodo2025-04-05 更新2026-04-07 收录

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https://zenodo.org/doi/10.5281/zenodo.15151972 数据链接链接失效反馈

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资源简介：

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.

提供机构：

Politecnico di TORINO; Polytechnic University of Turin; Alma Mater Studiorum Universita' di Bologna

创建时间：

2025-04-05

Crystallization Behavior of Plant-Based Fat Blends Formulated as an Alternative for Anhydrous Milk Fat in Milk Chocolate

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