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

Published: 18 May 2020| Version 1 | DOI: 10.17632/c568r2k2wp.1
Contributor:
Stephen Hubbes

Description

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

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