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Showing 1 to 1 of 1 for “"egg substitute"”.
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Chemical, Physical and Sensory Characteristics of Lactose-reduced Baked Custards Made with a Low-fat, Low-cholesterol Egg Substitute
… nonfat; nonfat, 70% lactose-reduced) and type of egg (fresh, whole egg; egg substitute) on the quality of baked custards. The egg substitute was a combination of dried egg whit e solids, dried low-fat, low-cholesterol egg yolk solids, and xanthan gum. Custard formulations served as prototypes for …