Investigation and comparison of the effect of Chubak (Acanthophyllum glandulosum) extract and mono- and diglyceride on quality of muffin cake
Chubak extract having emulsification ability because of the presence of saponin and hydrocolloid components.The purpose of the current research is utilizing this extract ability to improve the quality of a kind of cake using Chubak alone and in combination with mono and diglyceride (E471) emulsifiers at three levels including 0, 0.5 and 1%.The effe