Chicken eggshell waste and almond flour as potential ingredients in sustainable product development
Author:
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s13399-024-05321-x.pdf
Reference39 articles.
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2. Waheed M, Yousaf M, Shehzad A, Inam-Ur-Raheem M, Khan MKI, Khan MR, Ahmad N, Aadil RM (2020) Channelling eggshell waste to valuable and utilizable products: a comprehensive review. Trends Food Sci 106:78–90
3. Ray S, Barman AK, Roy PK, Singh BK (2017) Chicken eggshell powder as dietary calcium source in chocolate cakes. J Pharm Innov 6(9):1
4. Waheed M, Butt MS, Shehzad A, Adzahan NM, Shabbir MA, Suleria HAR, Aadil RM (2019) Eggshell calcium: a cheap alternative to expensive supplements. Trends in Food Sci 91:219–230
5. Fikiin K, Akterian S, Stankov B (2020) Do raw eggs need to be refrigerated along the food chain? Is the current EU regulation ensuring high-quality shell eggs for the European consumers? Trends Food Sci Technol 100:359–362
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