Use of ultrasonicated squid ovary powder as a replacer of egg white powder in cake

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dc.contributor.authorAvtar Singh
dc.contributor.authorSoottawat Benjakul
dc.contributor.authorSupatra Karnjanapratum
dc.date.accessioned2025-07-21T06:01:22Z
dc.date.issued2019-03-06
dc.identifier.doi10.1007/s13197-019-03687-9
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/8241
dc.subjectWhite (mutation)
dc.subject.classificationProteins in Food Systems
dc.titleUse of ultrasonicated squid ovary powder as a replacer of egg white powder in cake
dc.typeArticle

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