Figure 3. Comparison of foam stability of hen, duck and ostrich egg white

From

Study on Sponge Cake Qualities Made from Hen, Duck and Ostrich Eggs

Jean-Yu Hwang, Yung Shin Shyu, Lieh-Te Yeh, Wen-Chieh Sung

Journal of Food and Nutrition Research. 2018, 6(2), 110-115 doi:10.12691/jfnr-6-2-7