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In the present study, persimmon puree was incorporated into the ice cream mix at different concentrations (8, 16, 24, 32, and 40%) and some physicochemical (dry matter, ash, protein, pH, sugar, fat,… (More)
Abstract An adaptive neuro-fuzzy inference system (ANFIS) was used to accurately model the effect of gum concentration (GC) and shear rate (SR) on the apparent viscosity (h) of the ice-cream mixes… (More)
We have read the paper regarding the edible oil extraction from Ofada rice bran which is published in Food and Bioprocess Technology (Akinoso and Adeyanju 2012). They used response surface… (More)