Work

Quality Evaluation of Butter Cake Prepared by Substitution of Wheat Flour with Green Soybean (Glycine Max L.) Okara

Year: 2021

Type: article

Source: Journal of Culinary Science & Technology

DOI: 10.1080/15428052.2021.1978363

Authors: Huynh Nguyen Doan Mai, Khanh Phan Thi Lan, Charin Techapun, Noppol Leksawasdi, Siraphat Taesuwan, Nattharika Hanprom, Norramon Sompakdee, Rojarej Nunta, Julaluk Khemacheewakul

Institutions: Nong Lam University Ho Chi Minh City, Chiang Mai University, Lampang Rajabhat University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: closed

OpenAlex ID: W3200761981

FWCI: 0.769

Cites: 39

Cited by: 8

Related to: 10