Effect of Adding Veggies Powdered on Physico-Chemical and Sensory Properties of Cookies

PHYSICOCHEMICAL CHARACTERISTICS OF BISCUITS FORTIFIED WITH CACTUS PEAR PEEL POWDER

Quality attributes of Cookies Fortified with Date Powder

Chemical, Rheological, Sensorial and Microbial Evaluation of Supplemented Wheat Flour Biscuit with Guava Seeds Powder

Effect of Eucalyptus Leaves Powder on the Nutritional Value and Organoleptic Properties of Cookies

PHYSICOCHEMICAL CHARACTERISTICS OF PERSIMMON PUREE AND ITS UTILIZATION IN CUPCAKE

Utilization of Some Citrus Peels in Formulating Functional Cookies and Pasta

RHEOLOGICAL, NUTRITIONAL AND QUALITY CHARACTERISTICS OF PAN BREAD PRODUCED FROM WHEAT FLOUR AND PAPAYA FRUITS POWDER

Effect of Moringa oleifera Leaves and Seeds Powder Supplementation on Quality Characteristics of Cookies

Physicochemical and Sensory Properties of Functional Biscuits Fortified With Oat Flour