Production and Physicochemical Properties of Cake with Different Ratios of Soy Lecithin
H. O. Agu, R. C. Ejike, J. E. Obiegbuna & C. C. Ezegbe · Asian Food Science Journal · 2021
This research was geared towards producing and evaluating the physicochemical properties of cake with different ratios of soy lecithin. Soy lecithin was produced by the degumming of raw soy oil by adding 2% water content to the oil and heating to 70oC. Soy oil yield was 31% while...
Open access
Research Article
10.9734/afsj/2021/v20i930337