Response surface methodological study on rheological properties of ice cream mixes: Effect of gum concentration and ageing time

Dogan M., YILMAZ M. T., Karaman S., Kayacier A.

4th. International Congress on Food and Nutrition, İstanbul, Turkey, 12 November 2011, pp.56-58, (Full Text)

  • Publication Type: Conference Paper / Full Text
  • City: İstanbul
  • Country: Turkey
  • Page Numbers: pp.56-58
  • Yıldız Technical University Affiliated: Yes