INCREASING THE NUTRITIONAL VALUE OF BISCUITS BY ADDING LOW COST NEUTRAL SOURCES OF HIGH PROTEIN AND MINERALS | ||
| Egyptian Journal of Agricultural Sciences | ||
| Volume 65, Issue 1, January 2014, Pages 50-57 PDF (1013.18 K) | ||
| Document Type: Research articles | ||
| DOI: 10.21608/ejarc.2014.213731 | ||
| Authors | ||
| M. A. Asael; M. H. Abd El-Kader; O. S. Ragab | ||
| Bread and Pastries Research Department, Food Technology Research institute, Agriculture Research Center, Egypt | ||
| Keywords | ||
| Biscuits; cinnamon; inactive dry yeast; protein | ||
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