Effect of partial replacement of wheat flour by different sources on the quality parameters of dough and hard sweet biscuits

Effect of Sugar Replacing with Various Proportions of Balady Date Powder on Biscuits Quality Properties

Effect of using high fiber plant wastes, by-products and composite flour on the quality of the resulted biscuits

SUBSTITUTING SUCROSE USING STEVIOSIDE AND REBAUDIOSIDE A IN COOKIES AND HIBISCUS BEVERAGE

STUDY ON THE NATURAL; NUTRITIVE AND NON-NUTRITIVE SWEETENERS IN RATS

Improving the Nutritional Value of Biscuits by Adding Wheat Germ and Sugar Beetroot Pulp

Nutritious Biscuits for Celiac Patients: Effect of Different Cereals and Legumes Blends

Physicochemical and Sensory Properties of Functional Biscuits Fortified With Oat Flour

Effect of Substitution Wheat Flour with Psyllium Seeds Powder on Biscuit Quality Traits

Quality Characteristics of Biscuits Supplemented With Pomace of Pomegranate Seed and Residual of Date Press