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

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

FORTIFICATION OF BISCUITS WITH IRON FROM NATURAL SOURCES

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

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

PRODUCTION OF HIGH NUTRITIONAL VALUE SNACK FOODS FOR CHILDREN FROM GRAINS AND LEGUMES

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

THE EFFECT OF ADDING CARROT PEEL FIBERS AND VITAMIN A ON IRON BIOAVILABILITY IN BISCUITS

PRODUCTION OF HIGH NUTRITIONAL VALUE COOKIES FROM BROKEN RICE SUPPLEMENTED WITH SWEET LUPIN FLOUR

READY-TO-EAT PRODUCTS FROM SWEET POTATO AND PUMPKIN