Effect of Formulation on the Glass Transition Temperature of Sugar Confectionery during Storage

2019-11-08
Citation Formats
S. Tireki, S. G. Şümnü, and S. Şahin, “Effect of Formulation on the Glass Transition Temperature of Sugar Confectionery during Storage,” 2019, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/77818.