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

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

Effect of using high fiber plant wastes, by-products and composite flour on the quality of the resulted biscuits

Effect of Sugar Replacing with Various Proportions of Balady Date Powder on Biscuits Quality Properties

EFFECT OF SUBSTITUTION OF WHEAT FLOUR WITH QUINOA FLOUR ON QUALITY OF PAN BREAD AND BISCUIT

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

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

Effect of Nutritive and Nonnutritive Sweeteners on the Quality of Biscuits

EFFECT OF PARTIAL REPLACEMENT OF WHEAT FLOUR BY BARLEY AND OAT FLOUR ON THE CHEMICAL AND RHEOLOGICAL PROPERTIES OF TOAST BREAD DOUGH

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