Effect of calcium pidolate on the rheological characteristics of jams and gelatins-Reference-Cited by-同舟云学术

Effect of calcium pidolate on the rheological characteristics of jams and gelatins

Published:2010-04 Issue:3 Volume:43 Page:882-885
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Falguera Víctor,Mengual Anabel,Vicente Manuel,Ibarz Albert

Publisher

Elsevier BV

Subject

Food Science

Reference14 articles.

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4. Report on osteoporosis in the European community: Action for prevention;European Commission,1998

5. An analysis of calcium pidolate absorption and a comparison with that of a salt in common use, gluconate–lactate–carbonate, in postmenopausal osteoporosis;Farrerons;Anales de medicina interna,1989

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