TY  - SER
AU  - Amer,Thanaa A.M.
AU  - Louz,S.L.L.
AU  - Doweidar,Mona M.M.
TI  - Biochemical and technological evaluation of biscuits supplemented with nutritional plant sources rich in antioxidants 
KW  - Thymes
KW  - Kidney bean
KW  - Parsley
KW  - Biscuits
KW  - Sensory evaluation
KW  - Antioxidants
N1  - Includes references
N2  - This study is a trial to produce healthy biscuits supplemented with nutritional sources belonging to several plant families, rich in antioxidants. The investigated sources used for supplementation were thyme (herbs), parsley (vegetables), and kidney bean (legumes) to obtain healthy biscuits. The Statistical analysis of the organohptic evaluation showed that biscuits supplemented with 3% thyme, 5% parsley and 15% kidney bean of wheat flour (72% extraction) had slight significant differences compared with the control biscuits
UR  - http://nile.enal.sci.eg/EALE/2009/MUJAS/3409/4/A/2953.pdf
ER  -