Data for: Sugar Particles and Their Role in Crystallization Kinetics and Structural Properties in Fats Used for Nougat Creme Production

Name: Data for: Sugar Particles and Their Role in Crystallization Kinetics and Structural Properties in Fats Used for Nougat Creme Production
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https://data.mendeley.com/datasets/c568r2k2wp

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资源简介：

All raw data from HPLC, DSC and Rheometry which was exported and processed in Excel files.

创建时间：

2020-05-18