Presentation Type

Poster Presentation

Abstract

This abstract assesses the differences in the characteristics of baked goods using alternative ingredients, and informs about the benefits of opting for natural, whole-foods when cooking.

Faculty Mentor

Autumn Marshall

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Effects of Plant Based Egg Replacers on Flavor and Sensory Characteristics of Banana Bread

This abstract assesses the differences in the characteristics of baked goods using alternative ingredients, and informs about the benefits of opting for natural, whole-foods when cooking.

 

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