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

QUALITY CHARACTERISTICS OF BREAD MADE FROM COMPOSITE FLOURS OF WHEAT, CORN, BARLEY AND FENUGREEK

Quality Improvement of Biscuits Using Some Different Protein Sources

Utilization of Pomegranate Peels Flour to Improve Sponge Cake Quality

EFFECT OF SUBSTITUTION OF WHEAT FLOUR WITH QUINOA FLOUR ON QUALITY OF PAN BREAD AND BISCUIT

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

QUALITY CHARACTERISTICS OF GLUTEN FREE CAKE PRODUCED FROM CASSAVA, PUMPKIN AND POTATO FLOURS

CHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF WHEAT- OAT FLOUR COMPOSITE CAKES AND BISCUITS

Effect of gluten-free flour on physical properties and quality characteristics of biscuits

EFFECT OF USING SWEET POTATO AND POTATO FLOURS ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF SPONGE CAKE