Figure 1. Flow chat of the Preparation of soybeans flour

From

Sensory and Proximate Characteristics of Annatto-colored Soy-wheat Cake Formulations

Courage Sedem Dzah, Christopher Mensah, Fidelis Mawunyo Kpodo

American Journal of Food and Nutrition. 2016, 4(3), 78-82 doi:10.12691/ajfn-4-3-4