EFFECT OF ADDING GUAR SEED FLOUR OR ITS PROTEIN ISOLATE ON THE CHEMICAL, BIOLOGICAL AND ORGANOLEPTIC PROPERTIES OF BREAD AND BISCUITS

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

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

CHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF WHEAT- OAT FLOUR COMPOSITE CAKES AND BISCUITS

Effect of Substitution Wheat Flour with Psyllium Seeds Powder on Biscuit Quality Traits

PHYSICOCHEMICAL CHARACTERISTICS OF BISCUITS FORTIFIED WITH CACTUS PEAR PEEL POWDER

EFFECT OF ADDING GUAVA SEEDS FLOUR ON THE QUALITY OF BALADY BREAD

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

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

Incorporation of Okra Seeds Powder to Employ in some Foodstuffs Based on its Physical, Chemical and Sensorial Evaluation