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Optimization of low-glycemic composite snacks from wheat, African yam bean, cocoyam, and date fruit flours using D-optimal mixture design
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| Published in: | Communication in Physical Sciences |
|---|---|
| Format: | Online Article RSS Article |
| Published: |
2026
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| _version_ | 1868553722693419008 |
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| collection | WordPress RSS FRELIP Feed Integration |
| container_title | Communication in Physical Sciences |
| description | |
| discipline_display | African Open Access — Natural Sciences |
| discipline_facet | African Open Access — Natural Sciences |
| format | Online Article RSS Article |
| genre | Journal Article |
| id | rss_article:85630 |
| institution | FRELIP |
| journal_source_facet | Communication in Physical Sciences |
| last_indexed | 2026-06-20T21:41:28.553Z |
| publishDate | 2026 |
| publishDateSort | 2026 |
| record_format | rss_article |
| spellingShingle | Optimization of low-glycemic composite snacks from wheat, African yam bean, cocoyam, and date fruit flours using D-optimal mixture design African Open Access — Natural Sciences General African Open Access — Natural Sciences |
| sub_discipline_display | General |
| sub_discipline_facet | General |
| subject_display | African Open Access — Natural Sciences General African Open Access — Natural Sciences |
| subject_facet | African Open Access — Natural Sciences General African Open Access — Natural Sciences |
| title | Optimization of low-glycemic composite snacks from wheat, African yam bean, cocoyam, and date fruit flours using D-optimal mixture design |
| title_alt | Optimización de bocadillos compuestos de bajo índice glucémico a partir de harinas de trigo, frijol ñame africano, malanga y dátil mediante diseño de mezcla D-óptimo Optimisation de snacks composites à faible indice glycémique à partir de farines de blé, d'igname africaine, de taro et de dattes en utilisant un plan de mélange D-optimal Otimização de lanches compostos de baixo índice glicêmico a partir de farinhas de trigo, feijão algaroba africano, coco e tâmara usando delineamento de mistura D-ótimo |
| title_auth | Optimization of low-glycemic composite snacks from wheat, African yam bean, cocoyam, and date fruit flours using D-optimal mixture design |
| title_es_txt | Optimización de bocadillos compuestos de bajo índice glucémico a partir de harinas de trigo, frijol ñame africano, malanga y dátil mediante diseño de mezcla D-óptimo |
| title_fr_txt | Optimisation de snacks composites à faible indice glycémique à partir de farines de blé, d'igname africaine, de taro et de dattes en utilisant un plan de mélange D-optimal |
| title_full | Optimization of low-glycemic composite snacks from wheat, African yam bean, cocoyam, and date fruit flours using D-optimal mixture design |
| title_fullStr | Optimization of low-glycemic composite snacks from wheat, African yam bean, cocoyam, and date fruit flours using D-optimal mixture design |
| title_full_unstemmed | Optimization of low-glycemic composite snacks from wheat, African yam bean, cocoyam, and date fruit flours using D-optimal mixture design |
| title_pt_txt | Otimização de lanches compostos de baixo índice glicêmico a partir de farinhas de trigo, feijão algaroba africano, coco e tâmara usando delineamento de mistura D-ótimo |
| title_short | Optimization of low-glycemic composite snacks from wheat, African yam bean, cocoyam, and date fruit flours using D-optimal mixture design |
| title_sort | optimization of low-glycemic composite snacks from wheat, african yam bean, cocoyam, and date fruit flours using d-optimal mixture design |
| topic | African Open Access — Natural Sciences General African Open Access — Natural Sciences |
| url | https://www.ajol.info/index.php/cps/article/view/324424 |