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
Creator: Stephen Hubbes
Published: 2020-05-18T02:58:49.509Z
Keywords: Crystallization, Food Rheology, Lipids in Food, Mechanics of Particles

Hubbes, Stephen

doi:10.17632/c568r2k2wp.1

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

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Stephen Hubbes

Description

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

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

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