Development of white bread fortified with calcium derived from eggshell powder

• Main Authors: Tuan Zainazor Tuan Chilek,, Nur Ayuni Kairuaman,, Fisal Ahmad,, Rahijan Abdul Wahab,, Amir Izzwan Zamri,, Azizah Mahmood,
• Format: Article
• Language: English
• Published: Penerbit Universiti Kebangsaan Malaysia 2018
• Online Access: http://journalarticle.ukm.my/12751/1/47_06_04.pdf; http://journalarticle.ukm.my/12751/; http://mabjournal.com/index.php?option=com_content&view=article&id=862&catid=59:current-view&Itemid=56

Bread is commonly used mostly around the world which obtained from grains, legumes, tubers and other fortified ingredients. Eggshell makes up from 9-12% of the total egg weight that consists largely of calcium carbonate (94%) with some magnesium carbonate and calcium phosphate deposited in the org...