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

Document Type : Research articles

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