Nutritional Evaluation of Cookies Supplemented with Sweet Lupine Seeds and Proso Millet Seed Powders

Physicochemical and Sensory Properties of Biscuit Fortified With Bitter Lupine

Utilization of Sweet Lupin Hull Fibers in Formulating Novel Functional Bread

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

PRODUCTION OF HIGH NUTRITIONAL VALUE SNACK FOODS FOR CHILDREN FROM GRAINS AND LEGUMES

NUTRITIVE VALUE OF BISCUITS SUPPLEMENTED WITH SOME NUTRITIONAL WASTES

NUTRITIONAL AND SENSORIAL QUALITY OF COOKIES FOTRIFIED WITH DEFATTED FLAXSEED AND SESAME SEED MEALS

IMPROVING BISCUIT NUTRITIONAL VALUE USING QUINOA FLOUR

PRODUCING BISCUITS ENRICHED WITH VITAMIN A AND IRON BY USING SWEET POTATO AND PUMPKIN POWDER FOR PRIMARY SCHOOL CHILDREN.

PARTIAL SUBSTITUTION OF BROKEN RICE WITH RED BEAN FLOUR IN PREPARING CRACKERS