Quality Evaluation of Butter Cake Prepared by Substitution of Wheat Flour with Green Soybean (Glycine Max L.) Okara
Nguyen Doan Mai, Huynh, Phan Thi Lan, Khanh, Techapun, Charin, Leksawasdi, Noppol, Taesuwan, Siraphat, Hanprom, Nattharika, Sompakdee, Norramon, Nunta, Rojarej, Khemacheewakul, Julaluk
Published in Journal of culinary science & technology (04.07.2023)
Published in Journal of culinary science & technology (04.07.2023)
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