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...
Enregistré dans:
| Auteur principal: | |
|---|---|
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Wiley
2018-01-01
|
| Collection: | Journal of Food Quality |
| Accès en ligne: | http://dx.doi.org/10.1155/2018/8308361 |
| Tags: |
Pas de tags, Soyez le premier à ajouter un tag!
|