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Comparative physico-chemical evaluation of soymilk and soya cake produced by three different methods.

机译：三种不同方法生产的豆浆机和大豆饼的比较物理化学评价。

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C.E Onuorah; A.O Adejare; N.S Uhiara;
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年度 2010
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2. Growth and economic analysis of freshwater prawn, Macrobrachium rosenbergii (de Man), produced with feeds substituting sunflower cake for fish meal, soya bean meal and mustard oil cake [J] . Aquaculture Research . 2017,第10期

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3. Production and evaluation of the physico-chemical and sensory qualities of mixed fruit leather and cakes produced from apple (Musa Pumila), banana (Musa Sapientum), pineapple (Ananas Comosus) [J] . Blessing I. Offia-Olua, O.A. Ekwunife Nigerian Food Journal . 2015,第1期

机译：苹果（Musa Pumila），香蕉（Musa Sapientum），菠萝（Ananas Comosus）制成的混合果皮和蛋糕的理化和感官品质的生产和评估
4. The study on spraying dried of producing quick-dissolve soya-beam milk with cold-pressing soya-beam cake [C] . Qian Dongping, Li Shuchun, Li Guofang Beijing International Symposium on Food Processing and Packaging Technology . 1997

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5. A study of glutamic acid in soybeans and soya cakes. [D] . Woo, V. A. 1939

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6. Physico-Chemical and Sensory Evaluation of Gluten-Free Cakes Made with Teff (Eragrostis tef) [O] . Viviani Oliveira, Raquel Haas, Marina Komeroski, 2020

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7. Production and evaluation of the physico-chemical and sensory qualities of mixed fruit leather and cakes produced from apple (Musa Pumila), banana (Musa Sapientum), pineapple (Ananas Comosus) [O] . Offia-Olua Blessing I., Ekwunife O.A. 2015

机译：苹果（Musa Pumila），香蕉（Musa Sapientum），菠萝（Ananas Comosus）制成的混合果皮和蛋糕的理化和感官品质的生产和评估

Comparative physico-chemical evaluation of soymilk and soya cake produced by three different methods.

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