PRODUCTION AND EVALUATION OF LOW.CALORIE BISCUITS AND CAKES.

UTILIZATION OF STEVIA EXTRACT IN BISCUITS

NUTRITIVE VALUE OF BISCUITS SUPPLEMENTED WITH SOME NUTRITIONAL WASTES

UTILIZATION OF BARLY AND AMARANTHUS SEEDS IN BISCUIT PROCESSING

Utilization of Carrot Pomace in Formulating Functional Biscuits and Cakes

UTILIZATION OF SOME CEREALS BY-PRODUCTS IN FOOD INDUSTRY

UTILIZATION OF SOME FOOD PROCESSING WASTES AS A FAT REPLACERS IN CAKES

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

UTILIZATION OF ORANGE POMACE IN PROCESSING LOW CALORIES CAKE

Utilizing peanut waste to enhance biscuits dietary fiber in a sustainable manner