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作者:H. Nor Hasanah , A. Yusoff ...
来源:[J].Journal of Food Science and Technology(IF 1.123), 2017, Vol.54 (11), pp.3532-3542Springer
摘要:The effects of xanthan gum (XG) and hydroxypropyl methylcellulose (HPMC) in sponge cakes were studied. Hydrocolloids enhanced the thickening effect in batter that affected the textural attributes of sponge cakes. During storage, the structural changes in XG-cake resulted in ...

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