Physicochemical and rheological characteristics of alcohol-free probiotic boza produced using Lactobacillus casei Shirota: Estimation of the apparent viscosity of boza using nonlinear modeling techniques

Turkish Journal of Agriculture and Forestry

Volumn 37, Issue 4, 2013, Pages 475-487

  Öztürk, Ismet ^a   Karaman, Safa ^a   Törnük, Fatih ^b   Saǧdiç, Osman ^b  

^a ERCIYES UNIVERSITY   (Turkey)

^b YILDIZ TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Alcohol free; Boza; Lb. casei Shirota; Modeling; Probiotic; Rheology

Indexed keywords

FUZZY NEURAL NETWORKS; FUZZY SYSTEMS; LACTIC ACID; MODELS; NONLINEAR SYSTEMS; RHEOLOGY; VISCOSITY;

ADAPTIVE NEURO FUZZY INFERENCE SYSTEMS (ANFIS); BOZA; COEFFICIENT OF DETERMINATION; LB. CASEI SHIROTA; MEASUREMENT TEMPERATURES; PROBIOTICS; RHEOLOGICAL CHARACTERISTICS; SENSORY ACCEPTABILITIES;

FUZZY INFERENCE;

ARTIFICIAL NEURAL NETWORK; MICROBIOLOGY; NUMERICAL MODEL; PROBIOTICS; RHEOLOGY; VISCOSITY;

TURKEY;

BACTERIA (MICROORGANISMS); LACTOBACILLUS CASEI;

EID: 84880814626     PISSN: 1300011X     EISSN: None     Source Type: Journal    
DOI: 10.3906/tar-1207-49     Document Type: Article

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