Effects of xanthan gum and HPMC on physicochemical and microstructure properties of sponge cakes during storage
Author:
Funder
Research Management Institute
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-017-2810-6/fulltext.html
Reference39 articles.
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3. Baixauli R, Sanz T, Salvador A, Fiszman SM (2008) Muffins with resistant starch: baking performance in relation to the rheological properties of the batter. J Cereal Sci 47:502–509
4. Barcenas ME, Rosell CM (2006) Different approaches for improving the quality and extending the shelf life of partially baked bread: low temperatures and HPMC addition. J Food Eng 72:92–99
5. Bilanovic D, Starosvetsky J, Armon RH (2015) Cross-linking xanthan and other compounds with glycerol. Food Hydrocoll 44:129–135
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