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

BIOCHEMICAL AND TECHNOLOGICAL EVALUATION OF BISCUITS SUPPLEMENTED WITH NUTRITIONAL PLANT SOURCES RICH IN ANTIOXIDANTS

Assessment of Proximate Chemical Composition and Nutritional Status of Wheat Biscuits Fortified with Oat Powder

Characterization of incorporated Biscuit with Jatropha seed as non-traditional protein

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

NUTRITIONAL AND TECHNOLOGICAL STUDIES ON USING OKARA AS BY-PRODUCT FOR FORTIFIED COMMON FOODS FALAFEL AND BISCUIT

Physicochemical and Sensory Properties of Biscuit Fortified With Bitter Lupine

FORTIFICATION OF BISCUITS WITH IRON FROM NATURAL SOURCES

FORTIFICATION OF SOME TYPES OF BISCUITS WITH IRON -RICH PLANT ADDITIVES

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