Journal of Home Economics of Japan
Online ISSN : 1882-0352
Print ISSN : 0913-5227
ISSN-L : 0913-5227
Effect of Egg Yolk Content and Baking Powder on the Texture of Butter Sponge Cake
Setsue KAWASOME, Yoshimasa YAMANO
Author information
Keywords: butter sponge cake, egg yolk content, biting test, texture, sensory evaluation
JOURNAL FREE ACCESS

1989 Volume 40 Issue 2 Pages 151-155

Details
Download PDF (648K)
Download citation RIS

(compatible with EndNote, Reference Manager, ProCite, RefWorks)

BIB TEX

(compatible with BibDesk, LaTeX)

Text
How to download citation
Contact us
Abstract
[in Japanese]
Content from these authors
© The Japan Society of Home Economics
Previous article Next article
Favorites & Alerts

Recently viewed articles
Predecessor

Journal of Home Economics of Japan

Share this page
feedback
 Top