Formulation and Evaluation of Biscuits from Functional Flour Mixture to enhance of antioxidants reflecting on nutrition in Patients

NUTRITIONAL EFFECTS OF SOME POLLEN TYPES ON HYPOPHARYNGEAL AND ACID GLANDS IN HONEYBEE WORKERS (APIS MELLIFERA L.)

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

Assessment of Proximate Chemical Composition and Nutritional Status of Wheat Biscuits Fortified with Oat Powder

NUTRITIONAL VALUE OF CERTAIN BEE BREAD TYPES AND THEIR EFFECTS ON HONEY BEE WORKERS

Nutritional evaluation of Moringa leaves and seeds flour and quality characteristics of fortified biscuits.

Biological, physiochemical and sensory evaluation of hard biscuit enriched with a powder of moringa leaves (<i>Moringa oleifera</i> L.)

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

Physicochemical and Sensory Properties of Biscuit Fortified With Bitter Lupine

Physicochemical and Sensory Properties of Functional Biscuits Fortified With Oat Flour