Impact of Mollusca by-Products as a Natural Source of Calcium on the Quality of Rusk
The body may not have enough calcium (Ca) if dairy products are avoided because of lactose sensitivity. Large quantities of this raw material are accessible as a by-product from the high Ca content of Mollusca bones and shells. This study was divided into two steps. Firstly, analysis of the chemical...
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| Principais autores: | , |
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| Formato: | Artigo |
| Idioma: | Árabe |
| Publicado: |
Mansoura University, Faculty of Agriculture
2022-09-01
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| Series: | Journal of Food and Dairy Sciences |
| Assuntos: | |
| Acceso en liña: | https://jfds.journals.ekb.eg/article_258956_85a1e7964515bc279354466ed161a5a9.pdf |
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