Effects of xanthan gum and HPMC on physicochemical and microstructure properties of sponge cakes during storage
Crossref DOI link: https://doi.org/10.1007/s13197-017-2810-6
Published Online: 2017-09-14
Published Print: 2017-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Noorlaila, A.
Hasanah, H. Nor
Yusoff, A.
Sarijo, S. H.
Asmeda, R.
Funding for this research was provided by:
Research Management Institute (600-RMI/ST/DANA 5/3/Dst (122/2010))
License valid from 2017-09-14