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Influence of using scarlet runner bean flour on the production and physicochemical, textural, and sensorial properties of vegan cakes: WASPAS-SWARA techniques
(Elsevier B.V., 2022)
The present study aims to assess the use of scarlet runner bean (Phaseolus coccineus L.) flour having high protein content in the production of vegan cake, determine the product properties, and analyze the preferences of ...