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
Published: 2020-05-18T00:00:00+08:00

NIAID Data Ecosystem2026-03-11 收录

结晶动力学

糖果脂肪结构性质

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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

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

资源简介：

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