Characteristics of milk tablets supplemented with nanopowdered eggshell or oyster shell
Author:
Affiliation:
1. Department of Food Science and Technology; Sejong University; Seoul 143-747 Korea
2. Department of Bioindustrial Technologies; Konkuk University; Seoul 143-701 Korea
Funder
Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
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4. Evaluation of the functional quality of cowpea-fortified traditional Africa sorghum foods using instrumental and descriptive sensory analysis;Anyango;LWT-Food Science and Technology,2011
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