Effect of psyllium seed and xanthan gums on physical, sensory and staling properties of sponge cake

Authors
Samira Beikzadeh 1
Seyed Hadi Peighambardoust 2
Mehdi Beikzadeh 3
Mohammad Asghari Javar-abadi 4
1 M.Sc student of Food Sciences and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran.
2 Professor of Food Technology, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Iran.
3 M.Sc student of Food Sciences and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
4 Associate professor, Road traffic injury research center, Faculty of Hygiene, Tabriz University of Medical Sciences, Tabriz, Iran.

Subjects

Journal of food science and technology(Iran)
Volume 15, Issue 76
January 0
Pages 152-141