Sensory Evaluation Of Using Creaming Method And Flour Formulation Of Cake From All Purpose Flour, Corn Flour, And Soya Beans Flour

The Sensory Evaluation Of Using Creaming Method And Flour Formulation Of Cake From All Purpose Flour, Corn Flour, And Soya Beans Flour (PDF/DOC)

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Food Science and Technology (166), Nutrition and Dietetics (165), Food and Nutrition (150), Food Biochemistry (149), Food Chemistry (149), Nutritional Biochemistry (149)