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- W825460571 abstract "Physicochemical properties of sponge cakes prepared using various amounts of rosemary powder were evaluated. Rosemary powder was used at 0, 0.1, 0.3, 0.5, and 0.7%(w/w). The second-stage specific densities of batter increased from 0.49 to 0.54 as the amount of rosemary powder rose from 0% to 0.7%(w/w). All specific densities were within the normal range. The pH of sponge cake batters increased as rosemary powder proportion rose, with statistical significance(p" @default.
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- W825460571 date "2009-01-01" @default.
- W825460571 modified "2023-09-28" @default.
- W825460571 title "Effect of Rosemary Powder on the Physicochemical Characteristics of Sponge Cake during Storage" @default.
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