Evaluation of egg replacers in a yellow cake system

Emirates Journal of Food and Agriculture

Volumn 22, Issue 5, 2010, Pages 340-352

  Kohrs, D ^a   Herald, T J ^c   Aramouni, F M ^a   Abughoush, M ^b  

^a KANSAS STATE UNIVERSITY   (United States)

^b HASHEMITE UNIVERSITY   (Jordan)

^c GRAIN MARKETING AND PRODUCTION RESEARCH CENTER   (United States)

Author keywords

Dried whole egg; Egg replacers; Sensory analysis; Texture analysis.; Yellow cake

Indexed keywords

EID: 84874977565     PISSN: 2079052X     EISSN: 20790538     Source Type: Journal    
DOI: 10.9755/ejfa.v22i5.4822     Document Type: Article

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