Formulation, characterisation and sensory evaluation of Bio‐Cal instant jelly fortified with chicken bone‐based nano‐biogenic hydroxyapatite

Summary This study was aimed to develop Bio‐Cal instant jelly enriched with nano‐biogenic hydroxyapatite (HAp) that was extracted from chicken bone bio‐waste. For HAp preparation, collected sample was proceeded for washing, drying, grinding, sieving, sintering (750°C) and ultra‐sonication. Resultant...

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Veröffentlicht in:	International journal of food science & technology 2022-08, Vol.57 (8), p.5319-5328
Hauptverfasser:	Liaqat, Saba, Ahmed, Zaheer
Format:	Artikel
Sprache:	eng
Schlagworte:	Bone calcium hydroxyapatite jelly nano‐biogenic
Online-Zugang:	Volltext
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