Valorization of bio‐waste eggshell as a viable source of dietary calcium for confectionery products-Reference-Cited by-同舟云学术

Valorization of bio‐waste eggshell as a viable source of dietary calcium for confectionery products

Published:2021-12-02 Issue: Volume: Page:
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Pokorski Patryk¹^ORCID,Hoffmann Monika²^ORCID

Affiliation:

1. Faculty of Human Nutrition Warsaw University of Life Sciences ‐ SGGW Warsaw Poland

2. Department of Functional and Organic Food, Chair of Functional Food and Sensory Research Institute of Human Nutrition Sciences, Warsaw University of Life Sciences – SGGW Warsaw Poland

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11662

Reference52 articles.

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3. US Department of Health and Human Services and US Department of Agriculture.2015–2020 Dietary Guidelines for Americans(8th edn). December 2015 [Online]. Available:https://health.gov/our-work/food-nutrition/previous-dietary-guidelines/2015[31 May 2021]

4. Physicochemical properties of biscuits enriched with horseradish (Armoracia rusticana L.) products and bioaccessibility of phenolics after simulated human digestion;Tomsone L;Pol J Food Nutr Sci,2020

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