The effects of xanthan gum and hydroxypropylmethylcellulose on physical properties of sponge cakes

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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...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:	Journal of the Saudi Society of Agricultural Sciences
المؤلف الرئيسي:	2-s2.0-85051479504
التنسيق:	مقال
اللغة:	English
منشور في:	King Saud University 2020
الوصول للمادة أونلاين:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85051479504&doi=10.1016%2fj.jssas.2018.08.001&partnerID=40&md5=5ad6074bb02d8bc5296f1aa4efbee6e7

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