Azam Hajmohamadi
PhD student of Food Science & Technology Department Agriculture Faculty, Urmia university, Urmia, Iran
[ 1 ] - Effect of tragacanth gum on texture and staling of commercial sponge cake
Background & Aim: Tragacanth is a natural gum obtained from the dried sap of several species of Middle Eastern egumes of the genus Astragalus, that is a viscous, odorless, tasteless, water-soluble mixture of polysaccharides. Tragacanth is used in pharmaceutical and foods industries as an emulsifier, thickener, stabilizer, and texturant additive. Sponge cake is one of the most popular b...
[ 2 ] - Effect of tragacanth gum on texture and staling of commercial sponge cake
Background & Aim: Tragacanth is a natural gum obtained from the dried sap of several species of Middle Eastern egumes of the genus Astragalus, that is a viscous, odorless, tasteless, water-soluble mixture of polysaccharides. Tragacanth is used in pharmaceutical and foods industries as an emulsifier, thickener, stabilizer, and texturant additive. Sponge cake is one of the most popular b...
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