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

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
  • Yıldız Technical University Affiliated: Yes