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  1. 1
    Adaptive Neuro-fuzzy Inference System and Artificial Neural Network Estimation of Apparent Viscosity of Ice-cream Mixes Stabilized with Different Concentrations of Xanthan Gum

    Adaptive Neuro-fuzzy Inference System and Artificial Neural Network Estimation of Apparent Viscosity of Ice-cream Mixes Stabilized with Different Concentrations of Xanthan Gum by Toker Ömer Said, Yilmaz Mustafa Tahsin, Karaman Safa, Doǧan Mahmut, Kayacier Ahmed

    Published 2012-12-01
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    Article
  2. 2
    Improving Functionality of Chocolate

    Improving Functionality of Chocolate by Konar, Nevzat, Palabiyik, Ibrahim, Toker, Ömer Said, Saputro, Arifin Dwi, Pirouzian, Haniyeh Rasouli

    Published 2022
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    Book Section

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