ABDUL KADIR , Dhilal Mehdi. THE EFFECT OF USING THE SOYAMILK (LIQUID) ON THE QUALITATIVE PROPERTIES FOR CHOCOLATE CAKE . Diyala Agricultural Sciences Journal , [S. l.], v. 2, n. 1, p. 248–256, 2010. Disponível em: https://journal.djas.uodiyala.edu.iq/index.php/dasj/article/view/3157. Acesso em: 24 may. 2024.