CHANGES IN VOLATILE CONSTITUENTS DURING THE RIPENING OF COCONA (SOLANUM SESSILIFLORUM DUNAL) FRUIT



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

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

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