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, Page 289-296 PDF (662.73 K) | ||||
| Document Type: Research articles | ||||
| DOI: 10.21608/ejarc.2020.210529 | ||||
 View on SCiNiTO | ||||
| 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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