Effect of fortification with calcium from eggshells on bioavailability, quality, and rheological characteristics of traditional Polish bread spread - Publication - Bridge of Knowledge

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Effect of fortification with calcium from eggshells on bioavailability, quality, and rheological characteristics of traditional Polish bread spread

Abstract

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Authors (9)

  • Photo of Joanna Kobus-Cisowska

    Joanna Kobus-Cisowska

  • Photo of Daria Szymanowska-Powałowska

    Daria Szymanowska-Powałowska

  • Photo of Krystyna Szymandera-Buszka

    Krystyna Szymandera-Buszka

  • Photo of Ryszard Rezler

    Ryszard Rezler

  • Photo of Maciej Jarzębski

    Maciej Jarzębski

  • Photo of mgr inż. Oskar Szczepaniak

    Oskar Szczepaniak mgr inż.

  • Photo of Grzegorz Marciniak

    Grzegorz Marciniak

  • Photo of Anna Jędrusek-Golińska

    Anna Jędrusek-Golińska

  • Photo of Małgorzata Kobus-Moryson

    Małgorzata Kobus-Moryson

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Details

Category:
Magazine publication
Type:
Magazine publication
Published in:
JOURNAL OF DAIRY SCIENCE no. 103, edition 8, pages 6918 - 6929,
ISSN: 0022-0302
ISSN:
00220302
Publication year:
2020
DOI:
Digital Object Identifier (open in new tab) 10.3168/jds.2019-18027
Verified by:
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