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210529

PREPARATION AND EVALUATION OF SOME BAKERY PRODUCTS VERY LOW IN PROTEIN FOR PHENYLKETONURIA PATIENTS

Article

Last updated: 28 Dec 2024

OverviewSimilar Items

Subjects

-

Tags

-

DOI

10.21608/ejarc.2020.210529

Keywords

Low Protein, phenylketonuria patients, Thickening agent, Flat bread, biscuits

Authors

First Name

M.

Last Name

Kamel

MiddleName

A.

Affiliation

Department of Bread and Pastry Research, Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt

Email

-

City

-

Orcid

-

First Name

G.

Last Name

Zahran

MiddleName

A.

Affiliation

Department of Bread and Pastry Research, Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt

Email

-

City

-

Orcid

-

First Name

Haiat

Last Name

Afify

MiddleName

M.N. Afify

Affiliation

Department of Bread and Pastry Research, Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt

Email

-

City

-

Orcid

-

Volume

71

Article Issue

4

Related Issue

29584

Issue Date

2020-10-01

Receive Date

2021-12-25

Publish Date

2020-10-01

Page Start

289

Page End

296

Print ISSN

2812-4847

Online ISSN

2812-4855

Article File

EJARC_Volume 71_Issue 4_Pages 289-296.pdf

PDF . 678.6kB

Link

https://ejarc.journals.ekb.eg/article_210529.html

Detail API

https://ejarc.journals.ekb.eg/service?article_code=210529

Order

210,529

Type

Research articles

Type Code

2,144

Publication Type

Journal

Publication Title

Egyptian Journal of Agricultural Sciences

Publication Link

https://ejarc.journals.ekb.eg/

MainTitle

PREPARATION AND EVALUATION OF SOME BAKERY PRODUCTS VERY LOW IN PROTEIN FOR PHENYLKETONURIA PATIENTS

Details

Type

Article

Created At

23 Jan 2023