Development of white bread fortified with calcium derived from eggshell powder

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Development of white bread fortified with calcium derived from eggshell powder

Bread is commonly used mostly around the world which obtained from grains, legumes, tubers and other fortified ingredients. Eggshell makes up from 9-12% of the total egg weight that consists largely of calcium carbonate (94%) with some magnesium carbonate and calcium phosphate deposited in the org...

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Bibliographic Details
Main Authors:	Tuan Zainazor Tuan Chilek, Nur Ayuni Kairuaman, Fisal Ahmad, Rahijan Abdul Wahab, Amir Izzwan Zamri, Azizah Mahmood
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2018
Online Access:	http://journalarticle.ukm.my/12751/ http://journalarticle.ukm.my/12751/1/47_06_04.pdf

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