Improvement of Nutritional Value, Physical and Sensory Properties of Biscuits using Quinoa, Naked barley and Carrot

EFFECT OF SUBSTITUTION OF WHEAT FLOUR WITH QUINOA FLOUR ON QUALITY OF PAN BREAD AND BISCUIT

INCREASING THE NUTRITIONAL VALUE OF BISCUITS BY ADDING LOW COST NEUTRAL SOURCES OF HIGH PROTEIN AND MINERALS

Quality Improvement of Biscuits Using Some Different Protein Sources

Enhancing the Nutritional Value of Corn Flakes by Adding Quinoa Flour

Evaluation of free gluten biscuits substituted with Quinoa and Jerusalem artichoke flours as functional foods

Quinoa Grain to Improve the Nutritive Value and Functional Ingredient for Breadsticks

Preparation and Quality Characteristics of Biscuits Fortified with Oat and Flaxseed

Improvement of some Quality Properties of Whole Meal Barley Flour Biscuits Using Resistant Starch and Whole Oat Flour

Improving the Nutritional Value of Biscuits by Adding Wheat Germ and Sugar Beetroot Pulp