@article{paperid:1083305,
author = {Hosseini, Abdul Fateh and Mazaheri Tehrani, Mostafa and Samira Yeganehzad and Razavi, Seyed Mohammad Ali},
title = {Providing new formulation for white compound chocolate based on mixture of soy flour, sesame paste, and emulsifier: An optimization study using response surface methodology},
journal = {Food Science and Nutrition},
year = {2021},
volume = {9},
number = {3},
month = {January},
issn = {2048-7177},
pages = {1432--1440},
			numpages = {8},
keywords = {emulsifier; sesame paste; soy flour; textural properties; thermal properties; white compound
chocolate},
}