THE EFFECT OF USING THE SOYAMILK (LIQUID) ON THE QUALITATIVE PROPERTIES FOR CHOCOLATE CAKE .

Dhilal Mehdi Abdul Kadir

Please use this identifier to cite or link to this item: http://148.72.244.84:8080/xmlui/handle/xmlui/11326

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DC Field	Value	Language
dc.contributor.author	Dhilal Mehdi Abdul Kadir	-
dc.date.accessioned	2023-12-25T07:52:03Z	-
dc.date.available	2023-12-25T07:52:03Z	-
dc.date.issued	2010-06	-
dc.identifier.citation	https://journal.djas.uodiyala.edu.iq/	en_US
dc.identifier.issn	ISSN: 2310-8746 (Online)	-
dc.identifier.issn	ISSN: 2073-9524 (Print)	-
dc.identifier.uri	https://journal.djas.uodiyala.edu.iq/	-
dc.identifier.uri	http://148.72.244.84:8080/xmlui/handle/xmlui/11326	-
dc.description.abstract	The purpus of this study was to investigate the effect of used Soyamilk (liquid) on increased of chocolate cake and of sensory properties if it used in different proportion , when used instead of cow s milk . The result have been showed that the treatment of 50% soyamilk increased the cake 3.6 cm. Comparing with the treatment 0% soyamilk , that had been increased the cake 3.2 cm. Whereas the sensory evalution , that the best treatment 50% soyamilk then treatment 25% soyamilk in properties of general acceptance , it was got (6.0) degree and (5.5) degree respectively comparing of the treatment 0% soyamilk it was get (5.5) degree . In general ,that treatment 25 and 50% soyamilk , it got the best of sensory properties.	en_US
dc.language.iso	other	en_US
dc.publisher	University of Diyala / College of Agriculture	en_US
dc.relation.ispartofseries	Vol. 2;No. 1	-
dc.title	THE EFFECT OF USING THE SOYAMILK (LIQUID) ON THE QUALITATIVE PROPERTIES FOR CHOCOLATE CAKE .	en_US
dc.type	Article	en_US
Appears in Collections:	مجلة ديالى للعلوم الزراعية / Diyala Agricultural Sciences Journal (DASJ)

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