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...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής
Κύριος συγγραφέας:	Grageda, Jan Nicolas (Συγγραφέας)
Άλλοι συγγραφείς:	Francisco, Ma. Leonora dL (adviser.)
Μορφή:	Thesis
Γλώσσα:	Αγγλικά
Έκδοση:	Quezon City College of Home Economics, University of the Philippines Diliman 2019.
Θέματα:	Bread > Quality > Philippines. Food > Sensory evaluation > Philippines. Calcium in human nutrition > Philippines. Pandesal.
Διαθέσιμο Online:	Also available in UP Diliman Digital Archives