The Influence of Eggshell Powder on the Physicochemical and Sensorial Attributes of Gluten-Free Mung Bean Biscuits
The extensive production of chicken eggshell (ES) waste in the egg industry and kitchens necessitates finding sustainable solutions. ES is known for its high amount of calcium. While previous studies have explored the physicochemical and sensorial attributes of ES addition in gluten-containing foods...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/16/bioconf_icgab2025_05003.pdf |
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