Influence of Hydrocolloids on Batter Properties and Textural Kinetics of Sponge Cake during Storage
نویسندگان
چکیده
منابع مشابه
Influence of Some Hydrocolloids on Textural Properties of UF Cheese
In this study the rheological and textural properties of Iranian white cheese produced by ultrafiltration technique containing gum tragacanth and xanthan gum each in the range of 0-0.1%, and basil seed and linseed mucilages each in the range of 0-0.2% were evaluated. According to the results obtained, values of Elastic (G/) and viscous (G//) moduli increased with increasing frequency sweep in a...
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ژورنال
عنوان ژورنال: Journal of Food Quality
سال: 2015
ISSN: 0146-9428
DOI: 10.1111/jfq.12167