The effect of using tagatose as a substitute for sucrose in sponge cake on the microstructure 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. https://www.hindigyanvishv.com/hot-find-Facia-Installation-Kit-Suits-Holden-Commodore-VE-Series-2-FP9550BK-Black-top-mega/