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

Date

2019-11-08

Author

Tireki, Suzan
Şümnü, Servet Gülüm
Şahin, Serpil

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https://hdl.handle.net/11511/77818

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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.