TEZEL, Guler Bengusu. Effect of Temperature, Gum Concentration and Gum Ratio on Creep-Recovery Behaviour of Carboxymethyl Cellulose -Guar Gum Mixtures: modelling with RSM and ANN. Italian Journal of Food Science, Singapore, v. 28, n. 2, p. 271–286, 2016. DOI: 10.14674/1120-1770/ijfs.v245. Disponível em: https://www.itjfs.com/index.php/ijfs/article/view/245. Acesso em: 29 apr. 2026.