Development of white bread fortified with calcium derived from eggshell powder
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...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2018
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| 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 |
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