Modeling of apparent viscosity of ice cream mix stabilized with xanthan gum using adaptive neuro fuzzy inference system

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Kayacier A., Toker O. S. , YILMAZ M. T. , Karaman S.

6th International Symposium on Food Rheology and Structure - ISFRS, Zürih, Switzerland, 10 April 2012, pp.23-24

• Publication Type: Conference Paper / Full Text
• City: Zürih
• Country: Switzerland
• Page Numbers: pp.23-24