Determining and Comparing the Optimal Amount of Fat and Balangu Seed Gum in Fresh Yogurt Using Two Methods of Multiple Objective Particle Swarm Algorithm and Response Surface Methodology - Mohsen Ghods Rohani; Morteza Kashaninejad; Hassan Rashidi; Samira Nowrouzi (Pizhūhish va nuāvarī dar ulūm va ṣanāyi-i ghazāyī, 2020)
Keywords: balangu seed gum; fresh low-fat yogurt; multiple objective particle swarm algorithm; optimization; response surface methodology