QUALITY CHARACTERISTICS OF SPONGE CAKE AND BISCUIT PREPARED USING COMPOSITE FLOUR

Quality Improvement of Biscuits Using Some Different Protein Sources

Effect of Substitution Wheat Flour with Psyllium Seeds Powder on Biscuit Quality Traits

Effect of gluten-free flour on physical properties and quality characteristics of biscuits

Quality Characteristics of Biscuits Supplemented With Pomace of Pomegranate Seed and Residual of Date Press

Preparation and Quality Characteristics of Biscuits Fortified with Oat and Flaxseed

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

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

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

Nutritional Value and Quality Characteristics of Cookies Prepared from Partial or Complete Substitution of Wheat Flour