Heuristic-based computer-aided design of ice creams and validation

Augmented Design with Additive Manufacturing Methodology: Tangible Object- Based Method to Enhance Creativity in Design for Additive Manufacturing

A STUDY ON BRAND AWARENESS OF VESTA ICE CREAM OF KSE LTD. WITH SPECIAL REFERENCE TO THRISSUR DISTRICT, KERALA

Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology - Aurora Pintor, Patricia Severiano-Pérez, Alfonso Totosaus, 2014

Influence of β-Carotene Nanoemulsions on Technological Parameters and Stability in Food Matrices

Heuristic-based computer-aided design of ice creams and validation by using jaggery as refined sugar substitute - ScienceDirect

Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology

Polymers August-1 2023 - Browse Articles

Figure 1 from Enhancing the heuristic evaluation (HE) by development and validation of a collaborative design measurement system (CDMS): Collaborative design and measurement system for designers and testers

PDF] The effect of stevia, emulsifier and milk powder on melting rate, hardness and overrun of ice cream formulations during storage

Design and Evaluation of Technologies for Informed Food Choices

Put a limit on it: The protective effects of scarcity heuristics when self-control is low - Tracy TL Cheung, Floor M Kroese, Bob M Fennis, Denise TD De Ridder, 2015