Heuristic-based computer-aided design of ice creams and validation
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Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology - Aurora Pintor, Patricia Severiano-Pérez, Alfonso Totosaus, 2014
Exploring the state-of-the-art service composition approaches in cloud manufacturing systems to enhance upcoming techniques
Mathematics, Volume 11, Issue 15 (August-1 2023) – 179 articles
Heuristic-based computer-aided formulation of ice creams sweetened with jaggery
Food Product Design: A Hybrid Machine Learning and Mechanistic Modeling Approach
Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology
A Methodology for Emulsion Design Based on Emulsion Science and Expert Knowledge. Part 1: Conceptual Approach
Heuristic-based computer-aided design of ice creams and validation by using jaggery as refined sugar substitute - ScienceDirect
Heuristic-based computer-aided design of ice creams and validation by using jaggery as refined sugar substitute - ScienceDirect
Ice-Glu ® nutritional information.
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