Effect of partial replacement of sucrose with sorbitol on the quality characteristics of traditional Malaysian sponge cake (Bahulu)
Bahulu, the traditional Malaysian sponge cake, is one of the most popular local desserts. During extended storage, the cake typically experiences undesirable physical changes such as dry and crumbly texture. Polyols are widely used in bakery products due to their effectiveness as humectants while re...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Hibiscus Publisher
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/117205/1/117205.pdf http://psasir.upm.edu.my/id/eprint/117205/ https://journal.hibiscuspublisher.com/index.php/JOBIMB/article/view/970 |
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