Preparation and Evaluation of Wheat- Baobab Composite Flour and its Uses for Producing Biscuits and Crackers

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

Quality Improvement of Biscuits Using Some Different Protein Sources

Preparation and Evaluation of Healthy Crackers by Using Flour Mixes of Different Types of Cereal

Getting the Dried Whey Protein Concentrate and Its Effect on Pan Bread Evaluation

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

Effect of Enriched Gluten Free Biscuits with Chickpea Flour or Kareish Cheese on Chemical, Nutritional Value, Physical and Sensory Properties

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

Characterization of incorporated Biscuit with Jatropha seed as non-traditional protein

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