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Improving Rheological and Sensory Properties of Flour and Laboratory Cake Using Different Concentrations of Guar Gum
Improving Rheological and Sensory Properties of Flour and Laboratory Cake Using Different Concentrations of Guar Gum

Raafat A. Abu-Almaaly

Volume 6, Issue 9 , September 2022, , Pages 691-698

https://doi.org/10.22034/chemm.2022.344394.1548

Abstract
  The current study was conducted to show the effect of adding guar gum on improving the rheological and sensory properties of flour and laboratory cakes. Turkish flour of the brand BESLER ...  Read More