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

UTILIZATION OF WHOLE RYE GRAINS IN BISCUITS MANUFACTURING

Production of Novel healthy Barely Flakes by using Naked Barley, Naked Oats and Unused Baladi bread (Sahla)

Effect of Using Oat and Yellow Maize Flour on Sensory and Physical Properties of Rusk Fingers

UTILIZATION OF BARLY AND AMARANTHUS SEEDS IN BISCUIT PROCESSING

UTILIZATION OF SESAME PROCESSING BYPRODUCTS IN PREPARING SOME FUNCTIONAL BAKERY PRODUCTS

التقييم الحسي والغذائي و للبسکويت المحضر باستخدام مسحوق نوى التمر وبذور الزيتون

دراسة خصائص بسكويت الكينوا لأطفال ما قبل المدرسة كغذاء وظيفي. Study of the properties of quinoa biscuits for pre-school children as a functional food.

Makhrouta, A Traditional Egyptian Food Product: Production Enrichment of Nutritional Value

Utilization of Some Citrus Peels in Formulating Functional Cookies and Pasta