Quality evaluation through sensory and image analysis of sponge cake crumb with three thermal egg pre-treatments

Publication date: Available online 13 July 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Cerón-Carrillo Teresa Gladys, Morales-Paredes Yesbek Rocío, Santiesteban-López Norma Angélica
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research