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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: 17706 Downloads: 17158Like: 1

duck egg ostrich egg foaming sponge cake Texture profile analysis (TPA)

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