Rheological and Nutritional Properties and Sensory Evaluation of Bread Fortified with Natural Sources of Calcium
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DOI: 10.1155/2018/8308361
Abstract: 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,… read more here.
Keywords: sources calcium; rheological nutritional; natural sources; calcium ... See more keywords