Open AccessPRODUCTION OF BREAD WITH EGGSHELL POWDER AND THE INCREASE OF CALCIUM CONTENT IN THE BODY
Author(s) -
Karen Aquipucho,
Maria Quispe,
Omar Bellido,
Juan Zegarra
Publication year - 2020
Publication title -
carpathian journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.169
H-Index - 7
eISSN - 2344-5459
pISSN - 2066-6845
DOI - 10.34302/2020.12.1.8
Subject(s) - food science , eggshell , calcium , chemistry , metallurgy , materials science , biology , ecology