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)
Nasser Abdullah Al-Habsi, Kutaila Abbas Al-Farsi, Myo Tay Zar Myint, Salim Al-Harthi, Mohammad Shafiur Rahman*
*المؤلف المقابل لهذا العمل
نتاج البحث: المساهمة في مجلة › Article › مراجعة النظراء