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, Page 50-57 PDF (1013.18 K) | ||||
| Document Type: Research articles | ||||
| DOI: 10.21608/ejarc.2014.213731 | ||||
 View on SCiNiTO | ||||
| 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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