Formulation and Fuzzy Modeling of Viscosity of an...

International Journal of Food Engineering 2008 / 01 Vol. 4; Iss. 7

Formulation and Fuzzy Modeling of Viscosity of an Orange-Flavored Carboxymethylcellulose-Whey Protein Isolate Beverage

Abughoush, Mahmoud, Al-Mahasneh, Majdi, Samhouri, Murad, Al-Holy, Murad, Herald, Thomas
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Volume:
4
Language:
english
Journal:
International Journal of Food Engineering
DOI:
10.2202/1556-3758.1496
Date:
January, 2008
File:
PDF, 265 KB
english, 2008
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