Physicochemical and sensory attributes of sponge cake formulated with partial replacement of soybean flour and isomalt

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Physicochemical and sensory attributes of sponge cake formulated with partial replacement of soybean flour and isomalt

Bibliographic Details
Main Author:	Nur Eliya Farahin Mohd Halim (Author)
Corporate Author:	Universiti Sultan Zainal Abidin Fakulti of Bioresources and Food Industry
Format:	Book
Language:	English
Published:	2018
Subjects:	Food > Sensory evaluation Universiti Sultan Zainal Abidin > Project report

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