Physicochemical and Sensory Properties of Functional Biscuits Fortified With Oat Flour

Sweet Lupin and Whey Protein Concentrate as Supplementants for Utilizing in Semi–Hard Biscuit and Its Chemical Properties

Influence of Addition Sweet Lupine Flour on Quality and Antioxidant Characteristics of Biscuits

Chemical, nutritional, antioxidant and sensory properties of biscuit made from wheat, white bean and carrot composite flour

FORTIFICATION OF BISCUIT WITH SOYBEAN AND SUNFLOWER PROTEIN CONCENTRATES LOW IN ANTINUTRITIONAL FACTORS

CHEMICAL, BIOLOGICAL AND SENSORY EVALUATION OF BISCUIT ENRICHED WITH, IRAQI DATES, SWEET LUPINE AND DEFATTED SOYBEAN FLOUR.

Biological, physiochemical and sensory evaluation of hard biscuit enriched with a powder of moringa leaves (<i>Moringa oleifera</i> L.)

PRODUCTION OF HIGH NUTRITIONAL VALUE COOKIES FROM BROKEN RICE SUPPLEMENTED WITH SWEET LUPIN FLOUR

Characterization of incorporated Biscuit with Jatropha seed as non-traditional protein

Nutritional Evaluation of Cookies Supplemented with Sweet Lupine Seeds and Proso Millet Seed Powders