Formulation and Evaluation of Biscuits from Functional Flour Mixture to enhance of antioxidants reflecting on nutrition in Patients

EVALUATION OF ANTIOXIDANT ACTIVITY OF SOME PLANT EXTRACTS AND THEIR EFFECTS ON THE STABILITY OF LIPIDS IN BISCUITS

NUTRITIVE VALUE OF BISCUITS SUPPLEMENTED WITH SOME NUTRITIONAL WASTES

FORTIFICATION OF BISCUIT WITH SOYBEAN AND SUNFLOWER PROTEIN CONCENTRATES LOW IN ANTINUTRITIONAL FACTORS

CHEMICAL AND BIOLOGICAL STUDIES ON FUNCTIONAL BISCUITS

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

CHEMICAL AND NUTRITIONAL EVALUATION OF FORTIFIED BISCUITS WITH DRIED Spirulina ALGAE

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

CHEMICAL, BIOLOGICAL AND SENSORY EVALUATION OF BISCUIT ENRICHED WITH, IRAQI DATES, SWEET LUPINE AND DEFATTED SOYBEAN FLOUR.

Evaluation of Mandarin and Navel Orange Peels as Natural Sources of Antioxidant in Biscuits