Nutritional Value and Quality Characteristics of Cookies Prepared from Partial or Complete Substitution of Wheat Flour

Physicochemical and Sensory Properties of Functional Biscuits Fortified With Oat Flour

INNOVATED WEANING FOODS. I I-NUTRITIVE VALUE AND QUALITY ATTRIBUTES

Preparing new and healthy weaning blends and its relation to nutritional status of infants

Characterization of Physicochemical, Antioxidant, and Sensory Quality of Cookies Enriched with Microencapsulated Ginger Extracts as a Functional Ingredient

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

Effect of Adding Veggies Powdered on Physico-Chemical and Sensory Properties of Cookies

Effect of Dried Moringa oleifera Leaves on the Nutritional and Organoleptic Characteristics of Cookies

Nutritional evaluation of some complementary food mixtures for weaning stage

Effect of Nutritive and Nonnutritive Sweeteners on the Quality of Biscuits