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Utilization of Soy pulp (okara) for the preparation of Yeast Leavened Pan Bread and Their physicochemical and sensorial evaluation

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Title: Utilization of Soy pulp (okara) for the preparation of Yeast Leavened Pan Bread and Their physicochemical and sensorial evaluation

Authors: Tanweer Aslam Gondal, Anam Saba, Saeed Akhtar, Muhammad Imran, Sana Noreen, Tabussam Tufail, Rab Nawaz, Zartasha Khalid, Zahra Fatima, Nimra Khalid, Laiba Nasir, Syeda Faiza Abid, Memoona Abid

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: 2021

Volume: 18

Issue: 4

Language: English

Categories
Food Science (9432) Baking (18) Food Technology (585) Nutrition (11542) Sensory Evaluation (78)

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