Rheological and physical properties and quality of the new formulation of apple cake with wild sage seed gum (Salvia macrosiphon)
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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
Image Analysis of Adventitious Root Quality in Wild Sage and Glossy Abelia Cuttings after Application of Different Indole-3-Butyric Acid Concentrations
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DOI: 10.3390/plants11030290
Abstract: Adventitious root (AR) formation is a key step in stem cutting propagation of economically important woody ornamentals. Inadequate environmental and hormonal conditions can lead to the production of an insufficient or modest number of ARs… read more here.
Keywords: root; glossy abelia; quality; adventitious root ... See more keywords