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...

書誌詳細
出版年:	Journal of the Saudi Society of Agricultural Sciences
第一著者:	2-s2.0-85051479504
フォーマット:	論文
言語:	English
出版事項:	King Saud University 2020
オンライン･アクセス:	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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