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- [29] Effects of crystallization temperature on the characteristics of sugar crystals in date fruit syrup as measured by differential scanning calorimetry (DSC), polarized microscopy (PLM), and X-ray diffraction (XRD) Journal of Food Science and Technology, 2022, 59 : 2867 - 2874
- [30] Effects of crystallization temperature on the characteristics of sugar crystals in date fruit syrup as measured by differential scanning calorimetry (DSC), polarized microscopy (PLM), and X-ray diffraction (XRD) JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022, 59 (07): : 2867 - 2874