Optimization of Low-Glycemic Composite Snacks from Wheat, African Yam Bean, Cocoyam, and Date Fruit Flours Using D-Optimal Mixture Design. Communication In Physical Sciences, [S. l.], v. 13, n. 1, p. 60–71, 2026. Disponível em: https://journalcps.com/index.php/volumes/article/view/776. Acesso em: 12 aug. 2026.