Physicochemical, textural and sensorial properties of cocoa sponge cake formulated with xanthan gum during shelf-life
1. Physicochemical, textural and sensorial properties of cocoa sponge cake formulated with xanthan gum during shelf-life

Zahra khoshdouni farahani

Volume 4, Issue 1 , Winter and Spring 2021, , Pages 94-98

http://dx.doi.org/10.22059/jfabe.2021.319703.1087

Abstract
  In this paper, it was aimed to investigate physicochemical and sensorial characteristics of cocoa sponge cake containing xanthan gum during maintenance interval. To reduce the stiffness ...  Read More
Physicochemical, textural and sensory analysis of bread made from bakery premixe
2. Physicochemical, textural and sensory analysis of bread made from bakery premixe

Zahra Sheikholeslami; Mahdi Karimi; Sepideh Yosefzadeh sani

Volume 2, Issue 1 , Winter and Spring 2019, , Pages 35-40

Abstract
  Today, various methods have been developed to reduce the cost and time needed for the preparation and production of bread. One of these methods is using baking premixes to increase ...  Read More