Gluten-free cookies with low glycemic index and glycemic load: optimization of the process variables via response surface methodology and artificial neural network

This research investigates the effect of baking temperature and time on the resistant starch (RS), glycemic index (GI) and glycemic load (GL) of gluten-free cookies, optimized the processing parameter using a chemometrics approach of response surface methodology (RSM) and artificial neural network (...

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Detalles Bibliográficos
Autores principales: Olawoye, Babatunde, Gbadamosi, Saka O., Otemuyiwa, Israel O., Akanbi, Charles T.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7552101/
https://www.ncbi.nlm.nih.gov/pubmed/33083603
http://dx.doi.org/10.1016/j.heliyon.2020.e05117

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7552101/
https://www.ncbi.nlm.nih.gov/pubmed/33083603
http://dx.doi.org/10.1016/j.heliyon.2020.e05117

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