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Food Bioprocess Techno (2015) 8:605614 DOI 10.1007/s1194701414281ORIGINAL PAPERImprovement of Eggless Cake Structure Using Ultrasonically Treated Whey Protein M. C. Tan & N. L. Chin & Y. A. Yusuf

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Improvement of eggless cake refers to making changes or enhancements to the recipe of eggless cake to make it better in terms of taste, texture, appearance, etc.

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Anyone who has made improvements to an eggless cake recipe and wants to protect their changes or claim ownership of the modified recipe may be required to file for improvement of eggless cake.

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To fill out improvement of eggless cake, one must provide details of the changes made to the original recipe, evidence of the modifications, and any other relevant information that supports the claim of improvement.

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The purpose of improvement of eggless cake is to ensure that the individual or entity making the modifications to the recipe can claim ownership of the changes and potentially protect their intellectual property.

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Information such as the original eggless cake recipe, the changes made to the recipe, any supporting evidence of the modifications, and contact details of the person filing for improvement may need to be reported.

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