Rheological and Nutritional Properties and Sensory Evaluation of Bread Fortified with Natural Sources of Calcium
By-products of oyster shell and egg shell are new candidates for use as calcium supplements. The effect of the fortification of bread with natural sources of calcium such as skim milk powder, egg shell powder, and oyster shell powder at levels of 10%, 2%, and 2%, respectively, on the rheological, nu...
محفوظ في:
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Wiley
2018-01-01
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| سلاسل: | Journal of Food Quality |
| الوصول للمادة أونلاين: | http://dx.doi.org/10.1155/2018/8308361 |
| الوسوم: |
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