Formulation, characterisation and sensory evaluation of Bio‐Cal instant jelly fortified with chicken bone‐based nano‐biogenic hydroxyapatite
Author:
Affiliation:
1. Department of Environmental Design, Health and Nutritional Sciences Allama Iqbal Open University Islamabad 44000 Pakistan
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15861
Reference34 articles.
1. Experimental data on the characterization of hydroxyapatite synthesized from biowastes
2. Utilization of eggshell waste in calcium-fortified foods and other industrial applications: A review
3. XRD and FTIR study of A&B type carbonated hydroxyapatite extracted from bovine bone;Bano N.;AIP Publishing LLC,2019
4. Nano-hydroxyapatite-coated PEEK implants: A pilot study in rabbit bone
5. Effect of Pre-treatment and Calcination Process on Micro-Structural and Physico-Chemical Properties of Hydroxyapatite derived from Chicken Bone Bio-waste
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1. Sheep bone valorization: Enhancing gastronomic sustainability through hydroxyapatite-enriched potato wedges;International Journal of Gastronomy and Food Science;2024-03
2. Hydroxyapatite fortified mango mousse: Formulation, characterization, and sensory data evaluation using fuzzy logic;Journal of Food Science;2023-10-18
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