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...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Stefan cel Mare University of Suceava
2017-09-01
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| Series: | Food and Environment Safety |
| Subjects: | |
| Online Access: | http://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/517/495 |