NUTRITIVE VALUE OF BISCUITS SUPPLEMENTED WITH SOME NUTRITIONAL WASTES

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

UTILIZATION OF BARLY AND AMARANTHUS SEEDS IN BISCUIT PROCESSING

UTILIZATION OF STEVIA EXTRACT IN BISCUITS

Utilization of Food by Products in Preparing Low-Calorie Biscuits

CHEMICAL AND BIOLOGICAL STUDIES ON FUNCTIONAL BISCUITS

UTILIZATION OF BARLEY MALT AS A PARTIAL REPLACEMENT OF WHEAT FLOUR IN BISCUITS INDUSTRIES

UTILIZATION OF WHOLE RYE GRAINS IN BISCUITS MANUFACTURING

Preparation and Evaluation of Biscuits Supplemented with some Natural Additives for Children and Adolescents Feeding

STUDIES ON SOME BAKERY PRODUCTS FORTIFIED WITH BARLEY AND SORGUM FLOUR