non-use of eggs

Development of Pumpkin Pudding-like Food Using Soybeans [Glycine max (L.) Merr.]

Takeshi Nagai, Norihisa Kai, Yasuhiro Tanoue & Nobutaka Suzuki · Asian Food Science Journal · 2018

Aims: This study aimed to develop an enhanced value-added pudding-like food with soybeans to improve quality of everyday life for peoples suffering from egg and milk allergies. Study Design: Preparation of pudding-like foods, improvement of its quality, setting up sensory evaluat...