Effects of Egg Replacement on Structural and Quality Attributes of Baked Products: A Systematic Review and Meta-Analysis

2026 Preprint Open access

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Authors: Anish Dangal, Annalisa Romano, Maria Aponte
DOI: 10.17605/osf.io/m2z8v
Cited by: 0

Abstract

Registration of the protocol for a systematic review and meta-analysis analyzing the effects of egg replacement on techno-functional properties and quality attributes of baked products.

Fields of Study & Subjects

Food composition and properties Proteins in Food Systems Polysaccharides Composition and Applications

Publication details

Publication date
1 January 2026
Language
EN
Document type
Preprint