SUWAN, T.; WONGWAT, S.; PHUNGAMNGOEN, C. Effect of sucrose/glucose syrup ratio and citric acid on physical properties and sensory quality of candy product. Asia-Pacific Journal of Science and Technology, [S. l.], v. 23, n. 3, p. APST–23, 2018. DOI: 10.14456/apst.2018.2. Disponível em: https://so01.tci-thaijo.org/index.php/APST/article/view/92579. Acesso em: 30 sep. 2026.