Modified eggshell powder using thermal treatment and its application in Ca-fortified dog biscuits
Due to the high global consumption of eggs, eggshell has become as one of the top domestic, agricultural and industrial wastes. This study determined eggshell characteristics after boiling at 95 °C and steaming at 121 °C, with additional heat treatments using hot air at 200 °C, microwaving at 900 W...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-02-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844023003006 |