Fruits Puree and its Application as Fat Replacers in Biscuits

FUNCTIONAL, RHEOLOGICAL AND SENSORY CHARACTERISTICS OF DEFATTED-HYDROLYZED RICE BRAN AS FAT REPLACERS IN PREPARED BISCUIT

Quality Improvement of Biscuits Using Some Different Protein Sources

Utilization of Food by Products in Preparing Low-Calorie Biscuits

PRODUCTION AND EVALUATION OF LOW.CALORIE BISCUITS AND CAKES.

Quality Characteristics of Gluten-Free Cookies Prepared from Oat and Unripe Banana Flour Blends

Quality Characteristics of Biscuits Prepared from Wheat Flour and Biscuit Scrap Powder

Effect of Chickpea Substitute on the Quality Characteristics of Biscuits and Cake

EFFECT OF DEFATTED SESAME FLOUR ON THE RHEOLOGICAL PROPERTIES AND BAKING QUALITY OF COOKIES

Physiochemical and Sensory Evalution of some Bakery Products Supplemented with Unripe Banana Flour as a Source of Resistant Starch