Development and analysis of bread fortified with calcium extracted from chicken eggshells of Pakistani market
Sign Up to like & getrecommendations! Published in 2021 at "Food Science and Technology International"
DOI: 10.1590/fst.07220
Abstract: Eggs are used in enormous quantities throughout the world and food manufacturers produce thousands of tons of wasted chicken eggshell after processing. This poses a serious threat to the environment by causing waste disposal issues… read more here.
Keywords: development analysis; market; bread fortified; analysis bread ... See more keywords
Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties
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DOI: 10.3390/foods10050942
Abstract: This research aimed to explore the feasibility of fortifying bread with cooked Vitelotte potato powder and Citrus albedo, comparing the use of baker’s yeast or sourdough as leavening agents. Breads obtained were thus subjected to… read more here.
Keywords: purple potato; citrus albedo; potato; bread fortified ... See more keywords