The Effects of Wild Sage Seed Gum (Salvia macrosiphon) on the Rheological Properties of Batter and Quality of Sponge Cakes

Subject Areas : food microbiology

F. Salehi ¹ , S. Amin Ekhlas ²

1 - Assistant Professor of the Department of Food Industry Machines, Bu-Ali Sina University, Hamedan, Iran.
2 - B. Sc. Student of the Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran.

Received: 2018-05-29 Accepted : 2018-05-29 Published : 2018-07-01

Keywords:

References:

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