UTILIZATION OF BARLY AND AMARANTHUS SEEDS IN BISCUIT PROCESSING

UTILIZATION OF BARLEY MALT AS A PARTIAL REPLACEMENT OF WHEAT FLOUR IN BISCUITS INDUSTRIES

UTILIZATION OF SOME CEREALS BY-PRODUCTS IN FOOD INDUSTRY

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

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

Utilization of Food by Products in Preparing Low-Calorie Biscuits

UTILIZATION OF SUGAR-BEET FIBERS IN PAN BREAD PRODUCTION

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

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

UTILIZATION OF STEVIA EXTRACT IN BISCUITS