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

Evaluation of the effect of fortification with sepia,sardine and salmon as anti-osteoporotic on the general properties of bread rolls

BIOLOGICAL STUDIES ON FLAT BREAD FORTIFIED WITH DIFFERENT SOURCES OF ZINC

Utilization of Enriched Selenium Sprouts Flour for Some Cultivars of Broad Bean to Prepare Healthy Biscuit

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

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

Evaluation of the chemical and physical properties of buns fortified with some natural additives for schoolchildren

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

Zinc Accumulation in Wheat, and How It's Affected by Genetics and Sulphate of Zinc

Nutritional Evaluation of Nano Zinc Compared with Other Zinc Sources in Broilers