PREPARATION AND EVALUATION OF SOME BAKERY PRODUCTS VERY LOW IN PROTEIN FOR PHENYLKETONURIA PATIENTS | ||
| Egyptian Journal of Agricultural Sciences | ||
| Volume 71, Issue 4, October 2020, Pages 289-296 PDF (662.73 K) | ||
| Document Type: Research articles | ||
| DOI: 10.21608/ejarc.2020.210529 | ||
| Authors | ||
| M. A. Kamel; G. A. Zahran; Haiat M.N. Afify Afify | ||
| Department of Bread and Pastry Research, Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt | ||
| Keywords | ||
| low protein; phenylketonuria patients; thickening agent; flat bread; biscuits | ||
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