DYNAMIC ANALYSIS FOR IOT MALWARE DETECTION WITH CONVOLUTION NEURAL NETWORK MODEL


Effect of D-Tagatose on Characteristics of Batter and Sponge Cake

The effect of using tagatose as a substitute for sucrose in sponge cake on the microstructure swish supreme glide track white and viscosity properties of batter and the texture, color and sensory quality of sponge cake was studied by optical microscopy, a rotary rheometer, a texture analyzer and a color difference meter.The results showed that the

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