Oyster shell powder (Crassostrea gasar): evaluation of its potential as a natural and sustainable source of calcium in bread

Damasceno, Karla Suzanne Florentino da Silva ChavesFernandes, Maria Thereza MedeirosSilva, Wilma Fabiana Ferreira daTavares, Romayana Medeiros OliveiraBezerra, Breno Gustavo PorfírioCarvalho, Rodrigo Antônio Ponce de Leon Ferreira de2024-08-282024-08-282021-12FERNANDES, Maria Thereza Medeiros; SILVA, Wilma Fabiana Ferreira da; TAVARES, Romayana Medeiros Oliveira; BEZERRA, Breno Gustavo Porfírio; CARVALHO, Rodrigo Antônio Ponce de Leon Ferreira de; DAMASCENO, Karla Suzanne Florentino da Silva Chaves. Oyster shell powder (Crassostrea gasar): evaluation of its potential as a natural and sustainable source of calcium in bread. British Food Journal, [S.l.], v. 124, n. 11, p. 3748-3764, 27 dez. 2021. DOI: 10.1108/bfj-03-2021-0303. Disponível em: https://www.emerald.com/insight/content/doi/10.1108/BFJ-03-2021-0303/full/html. Acesso em: 5 ago. 2024.https://repositorio.ufrn.br/handle/123456789/59944Shell powderWasteMineralsCalciumFortified breadOyster shell powder (Crassostrea gasar): evaluation of its potential as a natural and sustainable source of calcium in breadarticlehttp://dx.doi.org/10.1108/BFJ-03-2021-0303