FORTIFICATION OF SOME TYPES OF BISCUITS WITH IRON -RICH PLANT ADDITIVES

FORTIFICATION OF BISCUITS WITH IRON FROM NATURAL SOURCES

EFFECT OF SOME VEGETABLE BLENDS ON IRON BIOAVAILABILITY

PRODUCING BISCUITS ENRICHED WITH VITAMIN A AND IRON BY USING SWEET POTATO AND PUMPKIN POWDER FOR PRIMARY SCHOOL CHILDREN.

EFFECT OF ADDING CARROT POWDER ON THE RHEOLOGICAL AND SENSORY PROPERTIES OF PAN BREAD

IMPROVE THE NUTRITIONAL VALUE OF BREAD BY USING IRON- RICH FOOD

Utilization of Carrot Pomace in Formulating Functional Biscuits and Cakes

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

BIOLOGICAL EVALUATION OF MUFFINS FORTIFIED WITH MICROENCAPSULATED IRON SALTS

Producing Biscuits Enriched with Carotene and Iron According to the Nutritional Status Assessment of Primary School Girls in Arar, Saudi Arabia