Chemical and biological evaluation of fortified biscuits with different concentrations of zinc or selenium

Selenium Nano-Biofortification under Soil Nutrient Deficiency: A Comparative Study between Green Bean and Pepper

Chemical, nutritional, antioxidant and sensory properties of biscuit made from wheat, white bean and carrot composite flour

SELENIUM ENRICHMENT OF BERSEEM PLANTS THROUGH FOLIAR AND SOIL APPLICATIONS.

Biofortification of <i>Stevia rebaudiana </i> (Bert.) Plant with Selenium

Physicochemical and Technological Studies on Improving the Nutritional Value of Egyptian Balady Bread Using Barley, Sorghum and Quinoa Flours

Nutritive Value of Biscuits Prepared by Incorporating some Oil Seeds Flour

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

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

Improvement of the Nutritional Value and Physicochemical Characteristics of Biscuits by Using Defatted Chia Seeds (Salvia hispanica L.) Flour Riched in Phytochemical Content