Formulation and fuzzy modeling of viscosity of orange beverages fortified with carboxymethylcellulose-whey protein isolate emulsions
By: Abu Ghosh, Muhammad; al-Mahasneh, Mahdi A.; Samhuri, Murad…[et al.]. Jordan Journal of Biological Sciences. Vol. 2, no. 3 (Sep. 2009), pp.109-117, 9 p.
Subjects: Liquids; Mechanics; Physics