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

Nutritional Quality of Ostrich Meat, Edible Offal, and Fat Tissue

CHEMICAL, MICROBIAL AND NUTRITIONAL EVALUATION OF OSTRICH EGGS COMPARED TO HEN'S EGG

Preparation and Evaluation of Oleogels Incorporated with Moringa oleifera Leaves Extract in Biscuits Production

Evaluation of some Functional Characteristics of Butter Oil vs. some Vegetable Oils

Effect of Some Different Lipids and Oil on the Quality Parameters of Biscuit's Industry

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

Utilization of Structural Properties of Some Animal Fats to Produce Shortening and Its Use in Biscuit Production

Chemical Composition, Deterioration Criteria and Microbiological Quality of Edible Ostrich Giblets

CHEMICAL AND BIOLOGICAL STUDIES ON FUNCTIONAL BISCUITS