Evaluation of Oxidative Stability of Full Fat Soybean Flour in Storage and Sensory Quality of Tuo Zaafi-Enriched with Soy Flour as Influenced by Traditional Processing Methods
Evaluation of Oxidative Stability of Full Fat Soybean Flour in Storage and Sensory Quality of Tuo Zaafi-Enriched with Soy Flour as Influenced by Traditional Processing Methods · Peerford