INFLUENCE OF FENUGREEK SEEDS FLOUR ON THE RHEOLOGICAL CHARACTERISTICS OF WHEAT FLOUR AND BISCUIT QUALITY

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

CHEMICAL AND BIOLOGICAL STUDIES ON FUNCTIONAL BISCUITS

Effect of Enriched Gluten Free Biscuits with Chickpea Flour or Kareish Cheese on Chemical, Nutritional Value, Physical and Sensory Properties

QUALITY CHARACTERISTICS OF BREAD MADE FROM COMPOSITE FLOURS OF WHEAT, CORN, BARLEY AND FENUGREEK

Effect on Organoleptic Properties of Biscuits Fortified with Fenugreek Seed Germinated Until 5 Days

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

Chemical, Rheological, Sensorial and Microbial Evaluation of Supplemented Wheat Flour Biscuit with Guava Seeds Powder

EFFECT OF DEFATTED SESAME FLOUR ON THE RHEOLOGICAL PROPERTIES AND BAKING QUALITY OF COOKIES

IMPROVEMENT OF MERAHRAH BREAD BY USING FENUGREEK AND WHEAT GERM FLOURS