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

Autor: Olawoye B; Department of Food Science and Technology, First Technical University, KM 11, Ibadan-Lagos Expressway, Ibadan, Nigeria., Gbadamosi SO; Department of Food Science and Technology, Obafemi Awolowo University Ile-Ife, Nigeria., Otemuyiwa IO; Department of Chemistry, Obafemi Awolowo University Ile-Ife, Nigeria., Akanbi CT; Department of Food Science and Technology, Obafemi Awolowo University Ile-Ife, Nigeria.

Publikováno v: Heliyon [Heliyon] 2020 Oct 05; Vol. 6 (10), pp. e05117. Date of Electronic Publication: 2020 Oct 05 (Print Publication: 2020).

Food choice and meal consumption pattern among undergraduate students in two universities in Southwestern Nigeria.

Autor: Otemuyiwa IO; Department of Chemistry, Obafemi Awolowo University, Nigeria., Adewusi SR

Publikováno v: Nutrition and health [Nutr Health] 2012 Oct; Vol. 21 (4), pp. 233-45.