Rheological and physical properties and quality of the new formulation of apple cake with wild sage seed gum (Salvia macrosiphon)
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-017-9583-5
Abstract: The aim of this study was to determine the rheological properties of apple cake batters and physical (volume, density, weight after baking and color) and sensory properties of apple cake formulated with four different levels… read more here.
Keywords: seed; apple cake; sage seed; gum ... See more keywords