Facilities of bread enrichment with calcium by using eggshell powder-Reference-Cited by-同舟云学术

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Facilities of bread enrichment with calcium by using eggshell powder

Published:2017-04-27 Issue: Volume: Page:
ISSN:2255-9817
Container-title:FoodBalt
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Author:

Bradauskiene Vijole, ,Montrimaite Kristina,Moscenkova Elena, ,

Publisher

Latvia University of Agriculture. Faculty of Food Technology.

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Rheological and Textural Characteristics of Functional Breads Fortified with Different Eggshell Powders;Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi;2024-09-01

2. Optimization of gluten-free cake formulation by replacement of rice flour and baking powder with different levels of eggshell powder using response surface methodology;Journal of Food Measurement and Characterization;2024-05-11

3. Review of the Benefits of Eggshell Content in Body Tissue Structure Repair;MARCH 2023;2023-03-13

4. Determination of some nutritional and quality properties of eggshell powder added cookies;Journal of Food Measurement and Characterization;2022-05-26

5. Interventions to improve calcium intake through foods in populations with low intake;Annals of the New York Academy of Sciences;2022-01-31

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