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

Document Type : Research articles

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