Figures index

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
  • Figure 1. Appearance of (A) hen egg; (B) duck egg; (C) ostrich egg
  • Figure 2. Comparison of foam overrun of hen, duck and ostrich egg white
  • Figure 3. Comparison of foam stability of hen, duck and ostrich egg white
  • Figure 4. Photographs of sponge cakes (A. hen egg; B. duck egg; C. Ostrich egg)
  • 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)
  • Figure 6. Effect of hen, duck and ostrich egg on the changes of the hardness of sponge cakes during storage