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

Effect of Nutritive and Nonnutritive Sweeteners on the Quality of Biscuits

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

Influences of Sugar Substitution with Date Syrup (Dips) on the Functional Properties of Probiotic Ice Cream

Quality attributes of Cookies Fortified with Date Powder

Effect Of Partial Substitution Of Date Paste By Sesame Seed Cake On The Nutritional Value Of School Meal (Biscuit-Date)

Utilization of Germinated date seeds as a Source of Functional Ingredients in Biscuits

Evaluation of biscuits prepared from wheat flour and substituted by different levels of doum (<i>Hyphaene thebaica</i>) flour

EVALUATION OF PAN BREAD AND PIES MADE BY PARTIAL SUBSTITUTION WITH DATES SYRUP (DIBS)