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Influence of the microstructure and composition on the thermal-physical properties of hard candy and cooling process

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In this paper, glass transition temperature (Tg) and microstructure of hard candy honey flavored havebeen investigated using differential scanning calorimetry (DSC) data and scanning electron microscopyimages (SEM) respectively. Precisely, the glass transition temperature can be used as reference temper-ature to determine the operating mode of processing stages. |

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