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*

*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

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