G. Marciniak

Effect of fortification with calcium from eggshells on bioavailability, quality, and rheological characteristics of traditional Polish bread spread.

J. Kobus‐Cisowska, K. Szymandera-Buszka, A. Jędrusek-Golińska, 2020, Journal of dairy science.

Synergic Effect of Selected Ingredients and Calcium Chloride on the Technological, Molecular and Microbial Usefulness of Eggshells and Their Impact on Sensory Properties in a Food Model System

J. Kobus‐Cisowska, K. Szymandera-Buszka, R. Rezler, 2021, International journal of molecular sciences.