Optimization of Hydrocolloid Extraction From Wild Sage Seed (Salvia macrosiphon) Using Response Surface
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چکیده
منابع مشابه
The Effects of Wild Sage Seed Gum (Salvia macrosiphon) on the Rheological Properties of Batter and Quality of Sponge Cakes
The aim of this study was to determine the rheological properties of sponge cake batters andphysical (volume, density, moisture content, weight after baking and color) and sensory properties of spongecake formulated with four different levels of wild sage seed gum (0, 0.5, 0.75 and 1.0 %). Sponge cake battersformulated with gums showed pseudoplastic (shear-thinning) and thixotropic (time-depend...
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ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 2010
ISSN: 1094-2912,1532-2386
DOI: 10.1080/10942910903079242