Physicochemical and Sensory Properties of Functional Biscuits Fortified With Oat Flour

CHEMICAL, RHEOLOGICAL AND QUALITY PROPERTIES OF BISCUITS SUPPLEMENTED WITH FENUGREEK FLOURS

PREPARATION AND EVALUATION OF PHYSICAL AND CHEMICAL PROPERTIES OF GLUTEN-FREE BISCUITS

CHEMICAL AND BIOLOGICAL STUDIES ON FUNCTIONAL BISCUITS

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

EFFECT OF ADDING BARLEY AND OAT FLOUR ON THE RHEOLOGICAL PROPERTIES OF BREAD DOUGH

EFFECT OF PARTIAL REPLACEMENT OF WHEAT FLOUR BY BARLEY AND OAT FLOUR ON THE CHEMICAL AND RHEOLOGICAL PROPERTIES OF TOAST BREAD DOUGH

ASSESSMENT OF CHEMICAL COMPOSTION AND PHYSICAL PROPERTIES OF GLUTEN- FREE COMPOSITE FLOUR AND QUALITY ATTRIBUTES OF PAN BREAD

Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder

Effect of Enriched Gluten Free Biscuits with Chickpea Flour or Kareish Cheese on Chemical, Nutritional Value, Physical and Sensory Properties