安徽农业科学2016，Vol.44Issue(25)：46-47,54,3.
绿壳鸡蛋与普通鸡蛋蛋糕的品质对比
Quality Comparison of Cakes Made by Green-shell Eggs and Normal Eggs
摘要
Abstract
[Objective] To compare the cake qualities made by green-shell eggs and normal eggs.[Method] Green-shell eggs were used to take the place of normal eggs to make cakes.And the cake quality of green-shell eggs was evaluated.[Result] Cake was made with green-shell eggs as the raw materials.Its color, texture, flavor and other baking qualities were all superior to those of cakes made by normal eggs .[ Conclusion] This research provides theoretical foundation for the cake technology made by green-shell eggs.关键词
蛋糕/绿壳鸡蛋/品质评定Key words
Cake/Green-shell eggs/Quality evaluation分类
轻工纺织引用本文复制引用
向露,钟志惠,徐向波,叶星,顾颜华,张永耀,邓佑平..绿壳鸡蛋与普通鸡蛋蛋糕的品质对比[J].安徽农业科学,2016,44(25):46-47,54,3.基金项目
四川省大学生创新训练计划项目（201511552030）；四川旅游学院大学生科研项目（2014XKZ09）；四川省教育厅重点科研项目（14ZA0291）。 （）
