UTILIZATION OF PUMPKIN PULP AND SEEDS FLOURS AS NUTRIENT SUPPLEMENT OF WHEAT FLOUR BISCUITS

Physico-Functional Properties, Nutritional Quality, and Sensory Characteristics of Pumpkin Peel Puree Fortified Biscuit

Utilization of Pumpkin Powder to Enhance the Nutritional Value and physical properties of Biscuits الإستفادة من مسحوق القرع العسلي لتحسين القيمة الغذائية والخصائص الفيزيائية للبس

Nutritive Value of Biscuits Prepared by Incorporating some Oil Seeds Flour

USE OF TOMATO POMACE, MANGO SEEDS KERNEL AND POMEGRANATE PEELS POWDERS FOR THE PRODUCTION OF FUNCTIONAL BISCUITS

UTILIZATION OF BARLY AND AMARANTHUS SEEDS IN BISCUIT PROCESSING

PRODUCING BISCUITS ENRICHED WITH VITAMIN A AND IRON BY USING SWEET POTATO AND PUMPKIN POWDER FOR PRIMARY SCHOOL CHILDREN.

Utilization of garden cress seeds, flour, and tangerine peel powder to prepare a high-nutrient cake

Utilization of Pumpkin Fruit as Functional Ingredients in Biscuit Manufacturing

Utilization of Food by Products in Preparing Low-Calorie Biscuits