Evaluation of Physico-Chemical Characteristics of Sponge Cake with Liquid Egg Yolk
Salma Fadhilah Putri, Herly Evanuarini & Premy Puspitawati Rahayu · Asian Food Science Journal · 2025
Aims: This research aims to determine the quality of sponge cake with using liquid eggs based on expandability, texture, protein content, fat content, moisture content and color and produce products with high nutritional value. Study Design: This research are an laboratory experi...
Open access
Research Article
10.9734/afsj/2025/v24i1766