%0 Journal Article %T Providing new formulation for white compound chocolate based on mixture of soy flour, sesame paste, and emulsifier: An optimization study using response surface methodology %A Hosseini, Abdul Fateh %A Mazaheri Tehrani, Mostafa %A Samira Yeganehzad %A Razavi, Seyed Mohammad Ali %J Food Science and Nutrition %@ 2048-7177 %D 2021