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, 10 April 2012, pp.23-24, (Full Text)
- Publication Type: Conference Paper / Full Text
- City: Zürih
- Country: Switzerland
- Page Numbers: pp.23-24
- Yıldız Technical University Affiliated: Yes