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

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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

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

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

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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

Chloé Dupuy sur LinkedIn : Heuristic-based computer-aided design of ice creams and validation by…

PDF] Influence of the formulation on the thermophysical properties and the quality parameters of dairy ice cream

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