PRODUCING BISCUITS ENRICHED WITH VITAMIN A AND IRON BY USING SWEET POTATO AND PUMPKIN POWDER FOR PRIMARY SCHOOL CHILDREN.

Chemical and Nutritional Evaluation of Fortified Biscuit with Yellow Corn Flour as a Functional Food

Preparation and Evaluation of High-Nutritional Value Biscuits from Whole Wheat flour, Carrot and Whey Protein Powder

Sensory evaluation of fortified biscuits with different types of chickpea flour

دراسة خصائص بسكويت الكينوا لأطفال ما قبل المدرسة كغذاء وظيفي. Study of the properties of quinoa biscuits for pre-school children as a functional food.

Effect of Dried Moringa oleifera Leaves on the Nutritional and Organoleptic Characteristics of Cookies

INCREASING THE NUTRITIONAL VALUE OF BISCUITS BY ADDING LOW COST NEUTRAL SOURCES OF HIGH PROTEIN AND MINERALS

Utilization of Whole Oat Grains in Cookies Processing for Secondary School Girls in El Mansoura City, El- Dakahliea Egypt

PHYSICAL, THERMO MECHANICAL AND TEXTURE CHARACTERISTICS OF BISCUIT PREPARED FROM COMPOSITE FLOUR FROM WHEAT, WHITE BEAN AND CARROT

Preparation and Evaluation of Biscuits Supplemented with some Natural Additives for Children and Adolescents Feeding