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...

书目详细资料
发表在:	Journal of the Saudi Society of Agricultural Sciences
主要作者:	2-s2.0-85051479504
格式:	文件
语言:	English
出版:	King Saud University 2020
在线阅读:	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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