Tireki, S. Et Al. 2019. Effect of Formulation on the Glass Transition Temperature of Sugar Confectionery during Storage. 1st International / 11th National Food Engineering Congress , (Antalya, Turkey), 112.

Tireki, S., Şümnü, S. G., & Şahin, S., (2019). Effect of Formulation on the Glass Transition Temperature of Sugar Confectionery during Storage . 1st International / 11th National Food Engineering Congress (pp.112). Antalya, Turkey

Tireki, Suzan, SERVET GÜLÜM ŞÜMNÜ, And SERPİL ŞAHİN. "Effect of Formulation on the Glass Transition Temperature of Sugar Confectionery during Storage," 1st International / 11th National Food Engineering Congress, Antalya, Turkey, 2019

Tireki, Suzan Et Al. "Effect of Formulation on the Glass Transition Temperature of Sugar Confectionery during Storage." 1st International / 11th National Food Engineering Congress , Antalya, Turkey, pp.112, 2019

Tireki, S. Şümnü, S. G. And Şahin, S. (2019) . "Effect of Formulation on the Glass Transition Temperature of Sugar Confectionery during Storage." 1st International / 11th National Food Engineering Congress , Antalya, Turkey, p.112.

@conferencepaper{conferencepaper, author={Suzan Tireki Et Al. }, title={Effect of Formulation on the Glass Transition Temperature of Sugar Confectionery during Storage}, congress name={1st International / 11th National Food Engineering Congress}, city={Antalya}, country={Turkey}, year={2019}, pages={112} }