Utilization of Food by Products in Preparing Low-Calorie Biscuits

PRODUCTION OF LOW FAT AND HIGH FIBER CAKE.

BIOLOGICAL EVALUATION OF LOW – FAT CAKE

Production and Evaluation of Low Fat Cake Containing Flaxseed and Okra gums as a Fat Replacer

PRODUCTION AND EVALUATION OF HIGH NUTRITION VALUE SNACKS

EFFECT OF SOME ADDITIVES TO PRODUCE LOW CALORIE BREAD

PREPARATION AND EVALUATION OF PHYSICAL AND CHEMICAL PROPERTIES OF GLUTEN-FREE BISCUITS

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

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

CHEMICAL AND BIOLOGICAL STUDIES ON FUNCTIONAL BISCUITS