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Study on Sponge Cake Qualities Made from Hen, Duck and Ostrich Eggs
by Jean-Yu Hwang, Yung Shin Shyu, Lieh-Te Yeh and Wen-Chieh Sung
Journal of Food and Nutrition Research. 2018, 6(2), 110-115. DOI: 10.12691/jfnr-6-2-7
Pub. Date: February 27, 2018Views: 22498Downloads: 23544
duck egg ostrich egg foaming sponge cake Texture profile analysis (TPA)
Abstract Full Text PDF (370 KB) Full Text HTML Full Text ePUB (1008 KB)
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Physico-chemical Properties and Sensory Attributes of Soap Formulations Containing Ethanolic Extracts of Jatropha podagrica Roots, Solanum lycopersicum Skin, and Pandanus amaryllifolius Leaves
by Jammel Abraham S. Rico, Mary Rose M. Macalindol, Abegail S. Boongaling, Leonel C. Mendoza and Jermaine Ritzchelle D. Marquez
Research in Plant Sciences. 2022, 10(1), 1-6. DOI: 10.12691/plant-10-1-1
Pub. Date: April 05, 2022Views: 7879Downloads: 7902
emolliency test foaming propensity test Jatropha podagrica Pandanus amaryllifolius pH profiling soap formulations Solanum lycopersicum
Abstract Full Text PDF (131 KB) Full Text HTML Full Text ePUB (185 KB)
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