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

Toker Ö., DOĞAN M., Yılmaz M., Karaman S., Kayacıer A.

4th International Congress on Food and Nutrition., İstanbul, Turkey, 12 - 14 October 2011

  • Publication Type: Conference Paper / Summary Text
  • City: İstanbul
  • Country: Turkey
  • Erciyes University Affiliated: Yes