Effect of Ziziphus and Cordia Gums on Dough Properties and Baking Performance of Cookies
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DOI: 10.3390/molecules27103066
Abstract: The influence of 2% and 5% Cordia (CG) and Ziziphus (ZG) gums on dough characteristics and cookie quality was investigated. Micro-DoughLab, a texture analyzer (TA), a rapid viscoanalyzer (RVA), and solvent retention capacity were used… read more here.
Keywords: cordia gums; gums dough; effect ziziphus; ziziphus cordia ... See more keywords