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...
نویسندگان همکار