Fortification of pasta with eggshell powder as a natural source of calcium
This study assessed the calcium fortification of pasta with eggshell powder (ESP) to enhance calcium intake. The cooking characteristics, hardness, color, microstructure, and some elements of fortified pasta was examined. The results showed that fortifying pasta with 3.5% ESP boosted calcium content...
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| Hauptverfasser: | , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Elsevier
2025-06-01
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| Schriftenreihe: | Applied Food Research |
| Schlagworte: | |
| Online-Zugang: | http://www.sciencedirect.com/science/article/pii/S2772502225001611 |
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