BIOCHEMICAL AND TECHNOLOGICAL EVALUATION OF BISCUITS SUPPLEMENTED WITH NUTRITIONAL PLANT SOURCES RICH IN ANTIOXIDANTS

Evaluation of Low Calorie Roselle Beverage

Physical Properties, Microstructure and Proximate Chemical Composition of Roselle (Hibiscus sabdariffa) Seeds and Kernels

Roselle (<i>Hibiscus Sabdariffa</i>) Seeds and Kernels as a Potential Source of Oil, Protein and Minerals

Nutritional evaluation of Moringa leaves and seeds flour and quality characteristics of fortified biscuits.

Roselle drink: A gifted beverage with enormous economic and health benefits – a brief review

NUTRITIVE VALUE OF BISCUITS SUPPLEMENTED WITH SOME NUTRITIONAL WASTES

Nutritive Value of Roselle and Anti-anemic Effect of Its Beverages in Male Rats Exposed to Lead Toxicity: Comparative Study

Extraction, Encapsulation and Utilization of Red Pigments from Roselle (Hibiscus sabdariffa L.) as Natural Food Colourants

CHEMICAL AND NUTRITIONAL EVALUATION OF FORTIFIED BISCUITS WITH DRIED Spirulina ALGAE