Preparation and Quality Characteristics of Biscuits Fortified with Oat and Flaxseed

FORTIFICATION OF SOME TYPES OF BISCUITS WITH IRON -RICH PLANT ADDITIVES

FORTIFICATION OF BISCUITS WITH IRON FROM NATURAL SOURCES

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

SENSORY, CHEMICAL AND BIOLOGICAL EVALUATION OF SOME PRODUCTS FORTIFIED BY WHOLE FLAXSEED

Physicochemical and Sensory Properties of Functional Biscuits Fortified With Oat Flour

Nutritive Value of Biscuits Prepared by Incorporating some Oil Seeds Flour

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

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

Preparation and Evaluation of Biscuits Supplemented with some Natural Additives for Children and Adolescents Feeding