Comparison of techno-functional and sensory properties of sponge cakes made with egg powder and different quality of powdered blood products for substituting egg allergen and developing functional food.

This difference was self-evidently completely significant ( p = 0.05) in case of color preference, for a part of the panel members significant ( p = 0.05) in case of objective flexibility, objective cocoa flavor and texture preference, and trend-like in case of other sensory attributes.

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