Tables 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
  • Table 1. Weight and component fractions of hen, duck and ostrich egg
  • Table 2. Yolk color of hen, duck and ostrich egg
  • Table 3. Crumb color of sponge cakes of hen, duck and ostrich egg
  • Table 4. Height and sensory acceptability of sponge cakes of hen, duck and ostrich egg