Biological, physiochemical and sensory evaluation of hard biscuit enriched with a powder of moringa leaves (<i>Moringa oleifera</i> L.)

Effect of Moringa oleifera Leaves and Seeds Powder Supplementation on Quality Characteristics of Cookies

EVALUATION OF WHEAT FLOUR BLENDED WITH DIFFERENT RATIOS OF MORINGA OLEIFERA LEAVES AND SEEDS

Nutritional Evaluation of Cookies Enriched with Different Blends of Spirulina platensis and Moringa oleifera Leaves Powder

Nutritional Evaluation of Roselle (Hibiscus sabdariffa L.) and its Application in Biscuit Supplementation

Nutritional and Microbial Evaluation of Cookies Produced From Canary Mielon (Cucumis melo) Seed and Wheat Flour Blends

Usage of Moringa Leaves as a Component in some Foodstuff

Production of functional bakery products supplemented with moringa leaves powder

NUTRITIONAL AND SENSORIAL QUALITY OF COOKIES FOTRIFIED WITH DEFATTED FLAXSEED AND SESAME SEED MEALS

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