Comparison of Physicochemical Properties of Noodles Fortified with Commercial Calcium Salts versus Calcium Citrate from Oyster Shells - Lin, Hong-Ting Victor; Chen, Guan-Wen; Chang, Ke-Liang Bruce; Bo, Yi-Jun; Sung, Wen-Chieh (Foods, 2023)
Keywords: Acetates; Acetic acid; adhesion; Analysis; Bioavailability; calcium; Calcium acetate; Calcium carbonate; calcium citrate; calcium fortification; calcium lactate; Citric acid; Color; Cooking; Drinking water; Elongation; flavor; Flavors; Flour; Food; Food science; Fourier transforms; Lactates; manufacturing; Muscle contraction; noodle quality; Noodles; Osteoporosis; oyster shells; Oysters; Particle size; Pasta products; Physicochemical properties; Potassium; Salt; Salts; Shells; Spectrum analysis; texture; Taiwan; United Kingdom--UK; United States--US; calcium fortification; calcium citrate; noodle quality; oyster shells