THE USE OF INULIN AND SOY PROTEIN ISOLATE IN PRODUCING HARD-DOUGH BISCUITS FOR SENIOR PEOPLE
The article reviews the potential rationale of the addition of inulin and soy proteins to harddough biscuits recommended for senior people’s diet. Hard-dough biscuits were considered as the objects of this nutritional enrichment since they have an optimal balance of proteins, fats and carbohydrates...
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| Auteurs principaux: | , |
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| Format: | article |
| Langue: | EN |
| Publié: |
Stefan cel Mare University of Suceava
2017
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| Accès en ligne: | https://doaj.org/article/6f6d6d422afc44bfa54e12c3f8df7f2c |
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