Comparison of Physicochemical Properties of Noodles Fortified with Commercial Calcium Salts versus Calcium Citrate from Oyster Shells

This study examined the physicochemical effects of the fortification of noodles with 0.25–1.00% (w/w) calcium salts, viz. calcium acetate, calcium carbonate, calcium citrate, and calcium lactate. Fortification with calcium citrate, calcium acetate, and calcium carbonate increased the pH and breaking...

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Detalles Bibliográficos
Autores principales: Lin, Hong-Ting Victor, Chen, Guan-Wen, Chang, Ke-Liang Bruce, Bo, Yi-Jun, Sung, Wen-Chieh
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379373/
https://www.ncbi.nlm.nih.gov/pubmed/37509788
http://dx.doi.org/10.3390/foods12142696

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379373/
https://www.ncbi.nlm.nih.gov/pubmed/37509788
http://dx.doi.org/10.3390/foods12142696

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