The effects of xanthan gum and hydroxypropylmethylcellulose on physical properties of sponge cakes
The effect of xanthan gum (XG) and hydroxypropylmethylcellulose (HPMC) on cake volume, hardness and sensorial properties of baked sponge cakes were investigated. The rheological characteristics which consist of flow behaviour and viscoelasticity of batter were also investigated to relate with the ph...
| 發表在: | Journal of the Saudi Society of Agricultural Sciences |
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| 主要作者: | |
| 格式: | Article |
| 語言: | English |
| 出版: |
King Saud University
2020
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85051479504&doi=10.1016%2fj.jssas.2018.08.001&partnerID=40&md5=5ad6074bb02d8bc5296f1aa4efbee6e7 |