Effect of calcium carbonate, calcium citrate, tricalcium phosphate, calcium gluconate and calcium lactate on some physicochemical properties of soymilk-Reference-Cited by-同舟云学术

Effect of calcium carbonate, calcium citrate, tricalcium phosphate, calcium gluconate and calcium lactate on some physicochemical properties of soymilk

Published:2010-11 Issue:11 Volume:45 Page:2234-2240
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Pathomrungsiyounggul Pattavara,Grandison Alistair S.,Lewis Michael J.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2010.02399.x/fullpdf

Reference37 articles.

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2. Calcium fortification in soybean milk and In Vitro bioavailability;Chiwanon;Journal of Food Composition and Analysis,2000

3. Effects of heat treatments and subsequent storage on the mineral balance of ewes’ milk;De La Fuente;Journal of Dairy Research,1998

4. Fabri , D. 2004 Fortification of beverages with calcium 24 25

5. Iron and calcium bioavailability of fortified foods and dietary supplements;Fairweather-Tait;Nutrition Reviews,2002

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