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Effect of fortification with calcium from eggshells on bioavailability, quality, and rheological characteristics of traditional Polish bread spread.
J Dairy Sci. 2020 Aug;103(8):6918-6929. doi: 10.3168/jds.2019-18027. Epub 2020 Jun 3.
J Dairy Sci. 2020.
PMID: 32505401
Free article.
Synergic Effect of Selected Ingredients and Calcium Chloride on the Technological, Molecular and Microbial Usefulness of Eggshells and Their Impact on Sensory Properties in a Food Model System.
Szymandera-Buszka K, Kobus-Cisowska J, Szymanowska-Powałowska D, Rezler R, Szczepaniak O, Marciniak G, Piechocka J, Jarzębski M.
Szymandera-Buszka K, et al. Among authors: marciniak g.
Int J Mol Sci. 2021 Feb 18;22(4):2029. doi: 10.3390/ijms22042029.
Int J Mol Sci. 2021.
PMID: 33670768
Free PMC article.
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