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

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

Utilization of Food by Products in Preparing Low-Calorie Biscuits

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

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

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

Quality Characteristics of Biscuits Prepared from Wheat Flour and Biscuit Scrap Powder

Improving the Nutritional Value of Biscuits by Adding Wheat Germ and Sugar Beetroot Pulp

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

Preparing Healthy Products Having High Nutritional Value By Using Some Food Wastes