IMPROVEMENT PROPERTIES OF WHEAT FLOUR USING MICROWAVE

QUALITY OF COOKIES AS AFFECTED BY DOUGH MIXING TIME, CORN MEAL ADDITION AND MICROWAVE HEATING AFTER CONVENTIONAL BAKING.

Preparation and Quality Characteristics of Biscuits Fortified with Oat and Flaxseed

FORTIFICATION OF BISCUITS WITH IRON FROM NATURAL SOURCES

Physicochemical and Sensory Properties of Functional Biscuits Fortified With Oat Flour

Preservation food by use microwave

QUALITY CHARACTERISTICS OF SPONGE CAKE AND BISCUIT PREPARED USING COMPOSITE FLOUR

IMPROVING BISCUIT NUTRITIONAL VALUE USING QUINOA FLOUR

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

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