Figure 5. Effect of hen, duck and ostrich egg on the changes of the water activities (Aw) of sponge cake during storage(A. Crumb, B.Crust)

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