No significant differences were observed in the relative bioavailability (R.B) of calcium among the studied sources of calcium. Organic sources such as calcium and calcium lactate had the highest (R.B)104%, while calcium sulphate gave 102.7% and the supplement gave 102.4% R.B. compared to calcium carbonate (100% absorption). These data suggest that calcium carbonate and calcium sulphate may be considered as a good sources for bread fortificat. Calcium was equally well available from all studied calcium sources , This is based on the results and status of calcium femur content and calcium absorption. Meanwhile, calcium sources had no effect on the rheological properties of studied doughs.
ABUEL-AZM, Y. Z. (2000). EFFECT OF CALCIUM SOURCES ON DOUGH PROPERTIES AND CALCIUM BIOAVAILABILITY. Egyptian Journal of Agricultural Research, 78(2), 835-841. doi: 10.21608/ejar.2000.322504
MLA
YOUSEF Z. ABUEL-AZM. "EFFECT OF CALCIUM SOURCES ON DOUGH PROPERTIES AND CALCIUM BIOAVAILABILITY", Egyptian Journal of Agricultural Research, 78, 2, 2000, 835-841. doi: 10.21608/ejar.2000.322504
HARVARD
ABUEL-AZM, Y. Z. (2000). 'EFFECT OF CALCIUM SOURCES ON DOUGH PROPERTIES AND CALCIUM BIOAVAILABILITY', Egyptian Journal of Agricultural Research, 78(2), pp. 835-841. doi: 10.21608/ejar.2000.322504
VANCOUVER
ABUEL-AZM, Y. Z. EFFECT OF CALCIUM SOURCES ON DOUGH PROPERTIES AND CALCIUM BIOAVAILABILITY. Egyptian Journal of Agricultural Research, 2000; 78(2): 835-841. doi: 10.21608/ejar.2000.322504
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