Chemical and sensory properties of pandesal fortified with eggshell calcium powder

The effect of chicken eggshell powder supplementation on the physical, chemical and sensory properties of pandesal were studied. . Pretreated eggshells were cabinet dried for 10 minutes at 137˚C and resulted in an 87% yield from the original eggshell sample. Calcium content obtained was 38.3%. Forti...

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Detalles Bibliográficos
Autor Principal:	Grageda, Jan Nicolas (Author)
Outros autores:	Francisco, Ma. Leonora dL (adviser.)
Formato:	Thesis
Idioma:	English
Publicado:	Quezon City College of Home Economics, University of the Philippines Diliman 2019.
Subjects:	Bread > Quality > Philippines. Food > Sensory evaluation > Philippines. Calcium in human nutrition > Philippines. Pandesal.
Acceso en liña:	Also available in UP Diliman Digital Archives