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- Title
Bisküvinin Fonksiyonel Bileşenlerce Zenginleştirilmesi.
- Authors
Aksoylu, Zeynep; Çağındı, Özlem; Köse, Ergun
- Abstract
Biscuit is a cereal product of which the consumption and production have increased rapidly in recent years. Several local products have been added to biscuit formulation in order to meet the various taste demands in different geographies over the world. Due to the growth in awareness of healthy nutrition, scientific interest on the production of functional biscuits has also increased to satisfy the consumer demand. The biscuits have been fortified with dietary fiber, protein and antioxidants to produce functional foods in an effort to alleviate the certain health problems in today's society. In this article, studies on the improvement of biscuits' nutritional quality and functional properties by means of various natural and synthetic compounds are reviewed.
- Publication
Academic Food Journal / Akademik GIDA, 2012, Vol 10, Issue 3, p70
- ISSN
1304-7582
- Publication type
Academic Journal