(1)
Tezel, G. B. Effect of Temperature, Gum Concentration and Gum Ratio on Creep-Recovery Behaviour of Carboxymethyl Cellulose -Guar Gum Mixtures: Modelling With RSM and ANN. Ital. J. Food Sci. 2016, 28 (2), 271-286. https://doi.org/10.14674/1120-1770/ijfs.v245.