Optimization of Sponge Cake Formulation Containing Okara
Okara is by-product of soy milk and tofu production with exclusive nutritional value and functional properties that is not sufficiently applied in food industry. The purpose of present study was optimization of sponge cake formulation with okara (0-66% of wheat flour) and kiwi (0-25% of wheat flour)...
| Main Authors: | , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2016-06-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_66594_7ba6937a27e8ca98b9552b042062102f.pdf |