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213731

INCREASING THE NUTRITIONAL VALUE OF BISCUITS BY ADDING LOW COST NEUTRAL SOURCES OF HIGH PROTEIN AND MINERALS

Article

Last updated: 28 Dec 2024

OverviewSimilar Items

Subjects

-

Tags

-

DOI

10.21608/ejarc.2014.213731

Keywords

biscuits, Cinnamon, inactive dry yeast, protein

Authors

First Name

M.

Last Name

Asael

MiddleName

A.

Affiliation

Bread and Pastries Research Department, Food Technology Research institute, Agriculture Research Center, Egypt

Email

-

City

-

Orcid

-

First Name

M.

Last Name

Abd El-Kader

MiddleName

H.

Affiliation

Bread and Pastries Research Department, Food Technology Research institute, Agriculture Research Center, Egypt

Email

-

City

-

Orcid

-

First Name

O.

Last Name

Ragab

MiddleName

S.

Affiliation

Bread and Pastries Research Department, Food Technology Research institute, Agriculture Research Center, Egypt

Email

-

City

-

Orcid

-

Volume

65

Article Issue

1

Related Issue

30008

Issue Date

2014-01-01

Receive Date

2022-01-11

Publish Date

2014-01-01

Page Start

50

Page End

57

Print ISSN

2812-4847

Online ISSN

2812-4855

Article File

EJARC_Volume 65_Issue 1_Pages 50-57.pdf

PDF . 1.0MB

Link

https://ejarc.journals.ekb.eg/article_213731.html

Detail API

https://ejarc.journals.ekb.eg/service?article_code=213731

Order

213,731

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

INCREASING THE NUTRITIONAL VALUE OF BISCUITS BY ADDING LOW COST NEUTRAL SOURCES OF HIGH PROTEIN AND MINERALS

Details

Type

Article

Created At

23 Jan 2023