NUTRITIVE VALUE OF BISCUITS SUPPLEMENTED WITH SOME NUTRITIONAL WASTES

Quality Improvement of Biscuits Using Some Different Protein Sources

FORTIFICATION OF BISCUIT WITH SOYBEAN AND SUNFLOWER PROTEIN CONCENTRATES LOW IN ANTINUTRITIONAL FACTORS

IMPROVING BISCUIT NUTRITIONAL VALUE USING QUINOA FLOUR

Improving the Nutritional Value of Biscuits by Adding Wheat Germ and Sugar Beetroot Pulp

FORTIFICATION OF BISCUITS WITH IRON FROM NATURAL SOURCES

PRODUCING BISCUITS ENRICHED WITH VITAMIN A AND IRON BY USING SWEET POTATO AND PUMPKIN POWDER FOR PRIMARY SCHOOL CHILDREN.

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

FORTIFICATION OF SOME TYPES OF BISCUITS WITH IRON -RICH PLANT ADDITIVES

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