Nutritional and Sensory Qualities of Enriched Protein Biscuits

Faculty Agriculture Year: 2015
Type of Publication: ZU Hosted Pages:
Authors:
Manal Mohamed Elsayed Mohamed Shehata
Journal: Zagazig J. Agric. Res.,Zagazig Journal of Home Economic Research Zagazig J. Agric. Res.,Zagazig Journal of Home Economic Research Volume:
Keywords : Nutritional , Sensory Qualities , Enriched Protein Biscuits    
Abstract:
Abstract: The main objective of this study was to enhance the nutritional value of biscuits by substitution wheat flour by different levels of sweet lupine flour and whey protein concentrate (WPC) as a source of good quality proteins. The
    
     
 
       

Author Related Publications

  • Manal Mohamed Elsayed Mohamed Shehata, "A Study on Nutritional Knowledge and Food Behavior of Osteoporosis Among Women in Sharkia Governorate, Egypt", كلية الزراعة جامعة الزقازيق, 2018 More
  • Manal Mohamed Elsayed Mohamed Shehata, "Influence of Fortification of Biscuits with Hyphaene thebaica Flour on Quality Attributes, Biochemical Parameters and Histological Examination of Pancreas in Diabetic Rats", الجمعية المصرية للاقتصاد المنزلي, 2020 More
  • Manal Mohamed Elsayed Mohamed Shehata, "Nutritional, Sensory Evaluation and Biological Effect on Diabetic Rats of Cakes Enhanced with Pumpkin Fruit and Its Seeds", الجمعية المصرية للاقتصاد المنزلي, 2020 More
  • Manal Mohamed Elsayed Mohamed Shehata, "Quality Evaluation of Cookies Prepared from Garden Cress Seeds and Golden Berry Fruits and Its Effect on Iron Deficiency Anemia in Rats", Faculty of Specific Education, Minia University, 2021 More
  • Manal Mohamed Elsayed Mohamed Shehata, "Nutritional and Sensory Properties of Flat Bread Made from Fenugreek Seeds and Rice Bran and Its Effect on Hypercholesterolemic Rats", Faculty of Specific Education, Minia University, 2022 More

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