Effect of Temperature and Time on the Physicochemical and Sensory Properties of Crystalized Honey Dataset

Name: Effect of Temperature and Time on the Physicochemical and Sensory Properties of Crystalized Honey Dataset
Creator: taha rababah
Published: 2024-04-02T15:39:03.299Z
Keywords: Antioxidant, Viscosity, Crystallization, Phenolic Compound, Honey

rababah, taha; Al-U'ddat, Muhammad; Naqresh, Amjad; Gammoh, Sana; Almajwal, Ali; Saleh, Mohammed; Yücel, Sevil; AL-Rayyan, Yara; AL-Rayyan, Numan

doi:10.17632/j4dmwtw5by.1

Effect of Temperature and Time on the Physicochemical and Sensory Properties of Crystalized Honey Dataset

Published: 2 April 2024| Version 1 | DOI: 10.17632/j4dmwtw5by.1

Contributors:

taha rababah,

,

, Sana Gammoh, Ali Almajwal, Mohammed Saleh, Sevil Yücel, Yara AL-Rayyan, Numan AL-Rayyan

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Effect of Temperature and Time on the Physicochemical and Sensory Properties of Crystalized Honey

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King Saud University
Saudi Arabia
Grant ID: RSP2024R502
Jordan University of Science and Technology
Jordan

Effect of Temperature and Time on the Physicochemical and Sensory Properties of Crystalized Honey Dataset

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