Rheological and Adaptive Neuro-fuzzy Inference System (ANFIS) Modeling of Ice Cream at Different Gelatin Concentrations Produced by Liquid Nitrogen Infusion Technique
Author:
Publisher
Springer Science and Business Media LLC
Subject
Computer Science Applications,Mechanical Engineering,Engineering (miscellaneous),Agricultural and Biological Sciences (miscellaneous)
Link
https://link.springer.com/content/pdf/10.1007/s42853-022-00151-z.pdf
Reference37 articles.
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2. Akesowan, A. (2008). Effect of combined stabilizers containing konjac flour and κ-carrageenan on ice cream. Australian Journal of Technology, 12, 81–85. https://doi.org/10.15312/EurasianJVetSci.2017.145
3. Arbuckle, W. S. (1986). Ice cream (4th ed.). Van Nostrand Rein-hold. https://doi.org/10.1007/978-1-4615-7222-0
4. Bahramparvar, M., & Mazaheri Tehrani, M. (2011). Application and functions of stabilizers in ice cream. Food Review International, 27, 389–407. https://doi.org/10.1080/87559129.2011.563399
5. Behrouzian, F., Razavi, S. M. A., & Karazhiyan, H. (2014). Intrinsic viscosity of cress (Lepidiumsativum) seed gum: Effect of salts and sugars. Food Hydrocolloids, 35, 100–105. https://doi.org/10.1016/J.FOODHYD.2013.04.019
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