Automated egg cracking and separating machine prototype
Local baking industries make use of eggs as a main ingredient in their products. Egg whites and egg yolks are used separately. Egg whites are used for icings, meringues, chiffon cakes and the like. Egg yolks are used for flans. Most of these companies still make use of inconsistent manual cracking a...
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| Main Authors: | , , , , |
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| Format: | text |
| Language: | English |
| Published: |
Animo Repository
2004
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| Subjects: | |
| Online Access: | https://animorepository.dlsu.edu.ph/etd_bachelors/14615 |
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| Institution: | De La Salle University |
| Language: | English |