HIGHLIGHTS
- who: Abdellatif A. Mohamed and colleagues from the Department of Food Science and Nutrition, King Saud University, Riyadh, Saudi Arabia have published the paper: Effect of Ziziphus and Cordia Gums on Dough Properties and Baking Performance of Cookies, in the Journal: Molecules 2022, 3066 of /2022/
- what: The aims of this study were to determine 3 of 14 the impact of Cordia and Ziziphus gums on the physical changes that occur during dough mixing, as well as their impact on the rheological properties of doughs and the quality of baked cookies. The research demonstrated a . . .
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