PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF COOKIES AMENDED WITH KIWI FRUIT POWDER

Chemical, Rheological, Sensorial and Microbial Evaluation of Supplemented Wheat Flour Biscuit with Guava Seeds Powder

Physico-Functional Properties, Nutritional Quality, and Sensory Characteristics of Pumpkin Peel Puree Fortified Biscuit

Physicochemical and Sensory Properties of Biscuit Fortified With Bitter Lupine

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

Physicochemical and Sensory Properties of Functional Biscuits Fortified With Oat Flour

CHEMICAL AND BIOLOGICAL STUDIES ON FUNCTIONAL BISCUITS

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

CHEMICAL AND NUTRITIONAL EVALUATION OF FORTIFIED BISCUITS WITH DRIED Spirulina ALGAE

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