Effect of Chickpea Substitute on the Quality Characteristics of Biscuits and Cake

Physiochemical and Sensory Properties of Functional Cupcake Made with Wheat Flour Substituted with Chickpea, Purslane, Doum and Carob Powders

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

The Effect of Garden Cress Seeds Addition on Rheological Properties of Wheat Flour and Chocolate Flavored Cupcake

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

Effect of White Corn or Sweet Potato Flour on Quality Attributes of Gluten- Free Rice Cake

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

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

EFFECT OF USING SWEET POTATO AND POTATO FLOURS ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF SPONGE CAKE

Physicochemical and Sensory Properties of Biscuit Fortified With Bitter Lupine