Effects of xanthan gum and hydroxypropyl methylcellulose on batter properties and staling of sponge cake during storage / Nor Hasanah Hassan
The incorporation of hydrocolloids in sponge cake was aimed to reduce the staling process through its interaction with starch and water. Initially, the preliminary studies was conducted to select the hydrocolloids (xanthan gum, locust bean gum and hydroxypropylmethylcellulose) to be incorporated int...
محفوظ في:
| المؤلف الرئيسي: | |
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| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
2017
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://ir.uitm.edu.my/id/eprint/103107/1/103107.PDF |
| الوسوم: |
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