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