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Physico-chemical and sensory attributes of sponge cakes formulated with partial replacement of soybean flour and isomalt for wheat flour and sucrose

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Title: Physico-chemical and sensory attributes of sponge cakes formulated with partial replacement of soybean flour and isomalt for wheat flour and sucrose

Authors: Lee-Hoon Ho*, Nur Eliya Farahin Mohd Halim

Journal: Bioscience Research

HEC Recognition History
Category From To
Y 2023-07-01 2024-09-30
Y 2022-07-01 2023-06-30
Y 2021-07-01 2022-06-30
Y 2020-07-01 2021-06-30

Publisher: Asiatic Region

Country: Pakistan

Year: 2019

Volume: 16

Issue: Special Issue

Language: English

Categories
Food Science (9432) Food Formulation (2) Baking Technology (7) Nutrition (11542) Sensory Evaluation (78)

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