Modelling and prediction of hydrolysis index of gluten-free cookies from cardaba banana starch vis-?-vis response surface methodology and support vector machine
The increase in the onset of celiac disease among the world populace had increased the demand for gluten-free products. Therefore, this study aimed at modelling and predicting the hydrolysis index of gluten-free cookies using response surface methodology (RSM) and support vector machine (SVM). The b...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nigerian Academy of Science
2021-12-01
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| Series: | The Proceedings of the Nigerian Academy of Science |
| Subjects: | |
| Online Access: | https://nasjournal.org.ng/site/index.php/pnas/article/view/375/187 |