Comparison of techno-functional and sensory properties of sponge cakes made with egg powder and different quality of powdered blood products for substituting egg allergen and developing functional food

HIGHLIGHTS

• who: Tamás Csurka from the Kwame Nkrumah University of University of Brasilia, Brazil have published the paper: Comparison of techno-functional and sensory properties of sponge cakes made with egg powder and different quality of powdered blood products for substituting egg allergen and developing functional food, in the Journal: (JOURNAL) of 16/Dec/2008
• what: The aims of this research were to compare the effect of egg powder, blood powder, blood plasma powder, and hemoglobin powder in cakes on qualitydetermining techno-functional and sensory properties (texture by texture profile analysis and three-point breaking . . .
  

   

  

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