تأثيرات مكملات مسحوق قشرالبيض على الصفات الغذائيةوالميكروبيولوجيةوالحسية للكوكيز
Published in Maǧallaẗ Buḥūṯ fi Al-ʿulūm wa Al-Funūn Al-Nawʿiyyaẗ • Dec 1, 2023
NobleIDNI2P96W16R59S75
Authors:
سهير فوزي محمد علام
Abstract
Egg shells are an excellent source of calcium fortification in baked goods. Aside from that, the use of egg shell is aimed to reduce unused waste.Cookies are famous delicious bakery made from wheat flour that has a sweet taste, and is extremely popular. The goal of this research was to see how addin...
Subject
Finding related papers...
Discussions
(0)No comments yet
Be the first to share your thoughts!