Chemical and biological evaluation of fortified biscuits with different concentrations of zinc or selenium

EVALUATION OF BALADY BREAD CHARACTERISTICS PREPARED FROM WHEAT FLOUR FORTIFIED WITH TWO DIFFERENT IRON FORTIFICANTS

UTILIZATION OF WHEAT ALTERNATIVES TO PRODUCE FLAT BREAD WITH HIGH NUTRITIONAL VALUE

CHEMICAL AND BIOLOGICAL EVALUATION OF SUPPLE-MENTED MAIZE BREAD

FORTIFICATION OF BISCUITS WITH IRON FROM NATURAL SOURCES

STUDIES ON SOME BAKERY PRODUCTS FORTIFIED WITH BARLEY AND SORGUM FLOUR

CHEMICAL AND BIOLOGICAL STUDIES ON FUNCTIONAL BISCUITS

EFFECT OF FORTIFICATION OF WHEAT FLOUR WITH OTHER GRAIN FLOUR ON THE BREAD QUALITY ASPECTS

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

STUDIES ON THE EFFECT OF ZINC APPLICATION ON WHEAT CROP