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

All raw data from HPLC, DSC and Rheometry which was exported and processed in Excel files.本数据集涵盖所有源自高效液相色谱法（High Performance Liquid Chromatography, HPLC）、差示扫描量热法（Differential Scanning Calorimetry, DSC）及流变测定法（Rheometry）的原始数据，上述数据均已导出并在Excel文件中完成处理。