ArticleEffect of partial replacement of wheat flour by different sources on the quality parameters of dough and hard sweet biscuits
ArticleEffect of partial replacement of wheat flour by different sources on the quality parameters of dough and hard sweet biscuits
ArticlePreparation and Evaluation of Wheat- Baobab Composite Flour and its Uses for Producing Biscuits and Crackers
ArticlePreparation and Evaluation of Wheat- Baobab Composite Flour and its Uses for Producing Biscuits and Crackers
ArticlePreparation and Evaluation of High-Nutritional Value Biscuits from Whole Wheat flour, Carrot and Whey Protein Powder
ArticlePreparation and Evaluation of High-Nutritional Value Biscuits from Whole Wheat flour, Carrot and Whey Protein Powder
ArticleEffect Of Partial Substitution Of Date Paste By Sesame Seed Cake On The Nutritional Value Of School Meal (Biscuit-Date)
ArticleEffect Of Partial Substitution Of Date Paste By Sesame Seed Cake On The Nutritional Value Of School Meal (Biscuit-Date)
ArticleBiological, physiochemical and sensory evaluation of hard biscuit enriched with a powder of moringa leaves (<i>Moringa oleifera</i> L.)
ArticleBiological, physiochemical and sensory evaluation of hard biscuit enriched with a powder of moringa leaves (<i>Moringa oleifera</i> L.)
ArticleAssessment of Proximate Chemical Composition and Nutritional Status of Wheat Biscuits Fortified with Oat Powder
ArticleAssessment of Proximate Chemical Composition and Nutritional Status of Wheat Biscuits Fortified with Oat Powder
ArticleNutritional Value and Quality Characteristics of Cookies Prepared from Partial or Complete Substitution of Wheat Flour
ArticleNutritional Value and Quality Characteristics of Cookies Prepared from Partial or Complete Substitution of Wheat Flour