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

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

Improvement of some Quality Properties of Whole Meal Barley Flour Biscuits Using Resistant Starch and Whole Oat Flour

QUALITY CHARACTERISTICS OF SPONGE CAKE AND BISCUIT PREPARED USING COMPOSITE FLOUR

IMPROVING BISCUIT NUTRITIONAL VALUE USING QUINOA FLOUR

Effect of Chickpea Substitute on the Quality Characteristics of Biscuits and Cake

Effect of partial replacement of wheat flour by different sources on the quality parameters of dough and hard sweet biscuits

Preparation and Evaluation of High-Nutritional Value Biscuits from Whole Wheat flour, Carrot and Whey Protein Powder

Improvement of Nutritional Value, Physical and Sensory Properties of Biscuits using Quinoa, Naked barley and Carrot

Preparation and Quality Characteristics of Biscuits Fortified with Oat and Flaxseed