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    Investigating the Effect of Roasting Time on Some Physicochemical, Technological, Flowability, Antioxidant and Sensory Properties of Roasted Soybean Flours as Cocoa Substitute

    Investigating the Effect of Roasting Time on Some Physicochemical, Technological, Flowability, Antioxidant and Sensory Properties of Roasted Soybean Flours as Cocoa Substitute by Elham Zayerzadeh, Mostafa Mazaheri Tehrani, Samira Yeganehzad, Mohebbat Mohebbi

    Published 2018-07-01
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    Article

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