| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10375768 | Food Hydrocolloids | 2011 | 7 Pages |
Abstract
Rate of firmness increase of CSB with or without food gums added as a function of storage time. (a) 0.2% Addition level, (b) 0.8% addition level. Typical coefficient of variation for triplicate measurements did not exceed 10%. The results from this study suggest that at 0.2% addition level ALG is better than KGM in delaying staling of CSB though slight reduction in spread ratio and specific volume were evident. However, at 0.8% level, KGM seems to be better than ALG in enhancing CSB properties.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
S.Y. Sim, A.A. Noor Aziah, L.H. Cheng,