Food and Nutrition Sciences

Vol.7 No.12(2016), Paper ID 71566, 11 pages

DOI:10.4236/fns.2016.712109

 

Value Addition on Nutritional and Sensory Properties of Biscuit Using Desert Truffle (Terfezia claveryi) Powder

 

Mohamed G. E. Gadallah, Ihab S. Ashoush

 

Food Science Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt
Food Science Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt

 

Copyright © 2016 Mohamed G. E. Gadallah, Ihab S. Ashoush et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article


G. E. Gadallah, M. and S. Ashoush, I. (2016) Value Addition on Nutritional and Sensory Properties of Biscuit Using Desert Truffle (Terfezia claveryi) Powder. Food and Nutrition Sciences, 7, 1171-1181. doi: 10.4236/fns.2016.712109.

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