Kayacier, A. Et Al. 2012. Modeling of apparent viscosity of ice cream mix stabilized with xanthan gum using adaptive neuro fuzzy inference system. 6th International Symposium on Food Rheology and Structure - ISFRS , (Zürih, Switzerland), 23-24.

Kayacier, A., Toker, O. S., YILMAZ, M. T., & Karaman, S., (2012). Modeling of apparent viscosity of ice cream mix stabilized with xanthan gum using adaptive neuro fuzzy inference system . 6th International Symposium on Food Rheology and Structure - ISFRS (pp.23-24). Zürih, Switzerland

Kayacier, Ahmet Et Al. "Modeling of apparent viscosity of ice cream mix stabilized with xanthan gum using adaptive neuro fuzzy inference system," 6th International Symposium on Food Rheology and Structure - ISFRS, Zürih, Switzerland, 2012

Kayacier, Ahmet Et Al. "Modeling of apparent viscosity of ice cream mix stabilized with xanthan gum using adaptive neuro fuzzy inference system." 6th International Symposium on Food Rheology and Structure - ISFRS , Zürih, Switzerland, pp.23-24, 2012

Kayacier, A. Et Al. (2012) . "Modeling of apparent viscosity of ice cream mix stabilized with xanthan gum using adaptive neuro fuzzy inference system." 6th International Symposium on Food Rheology and Structure - ISFRS , Zürih, Switzerland, pp.23-24.

@conferencepaper{conferencepaper, author={Ahmet Kayacier Et Al. }, title={Modeling of apparent viscosity of ice cream mix stabilized with xanthan gum using adaptive neuro fuzzy inference system}, congress name={6th International Symposium on Food Rheology and Structure - ISFRS}, city={Zürih}, country={Switzerland}, year={2012}, pages={23-24} }