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...

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Bibliographic Details
Published in:	Journal of the Saudi Society of Agricultural Sciences
Main Author:	2-s2.0-85051479504
Format:	Article
Language:	English
Published:	King Saud University 2020
Online Access:	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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