Physicochemical and Sensory Properties of Functional Biscuits Fortified With Oat Flour

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

FORTIFICATION OF BISCUIT WITH SOYBEAN AND SUNFLOWER PROTEIN CONCENTRATES LOW IN ANTINUTRITIONAL FACTORS

Preparation and Quality Characteristics of Biscuits Fortified with Oat and Flaxseed

Formulation and Evaluation of Biscuits from Functional Flour Mixture to enhance of antioxidants reflecting on nutrition in Patients

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

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

Physicochemical and Functional Properties, Nutritional Value andBioactive Compounds of Some Composite Flours

CHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF WHEAT- OAT FLOUR COMPOSITE CAKES AND BISCUITS

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