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

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

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

Production of biscuits lowering cholesterol using different dietary fiber sources

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

Effect of Nutritive and Nonnutritive Sweeteners on the Quality of Biscuits

Quality Improvement of Biscuits Using Some Different Protein Sources

Physicochemical and Functional Properties, Nutritional Value andBioactive Compounds of Some Composite Flours

Utilizing peanut waste to enhance biscuits dietary fiber in a sustainable manner

Physicochemical and Sensory Properties of Functional Biscuits Fortified With Oat Flour