I. Ahmad; Imran-ul-Haq; M. Ashraf; M. K. Saeed
(Lahore: Pakistan Association for the Advancement of Science, 2010-03-05)
Wheat flour was replaced with soy flour at four different levels i.e. 5, 10, 15 and 20%. Effect of soy flour on chemical, sensory and textural characteristics of cakes was evaluated. Chemical characteristics of cakes were ...