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From
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
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