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

Effect of Some Additions on Acrylamide Formation

EFFECT OF SOME ADDITIVES ON LEAVENERS AND DOUGH QUALITY

INFLUENCE OF FENUGREEK SEEDS FLOUR ON THE RHEOLOGICAL CHARACTERISTICS OF WHEAT FLOUR AND BISCUIT QUALITY

Influence of Various Hydrocolloids Addition on Pan Bread Quality

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

STUDIES ON UTILIZATION OF SECOND GRADE BISCUITS (SGB) AS ADDITIVE TO DOUGH IN MANUFACTURING OF BISCUITS

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

CHEMICAL AND BIOLOGICAL STUDIES ON FUNCTIONAL BISCUITS

EFFECT OF THE ADDITION OF PROPOLIS EXTRACT AS NATURAL ANTIOXIDANT ON THE KEEPING QUALITY OF BISCUIT DURING STORAGE