SPECIFIC CHARACTERISTICS OF PHYSICAL FITNESS AT WORK ANAEROBIC ENDURANCE TYPE OF ROWERS IN CANOE




Effect of D-Tagatose on Characteristics of Batter and Sponge Cake

The effect of using tagatose as a substitute for sucrose in sponge cake on the microstructure and viscosity properties of batter and the texture, color and sensory quality of sponge Glass cake was studied by optical microscopy, a rotary rheometer, a texture analyzer and a color difference meter.The results showed that the relative density of batter

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