Prediction of rheological parameters of model instant hot chocolate beverage by adaptive neuro fuzzy inference system

Milchwissenschaft

Volumn 67, Issue 1, 2012, Pages 22-25

  Toker, O S ^a   Dogan M ^a   Goksel M ^a  

^a ERCIYES UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

THEOBROMA CACAO;

EID: 84856045032     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (26)

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