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, (Summary Text)

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