Sensory evaluation of fortified biscuits with different types of chickpea flour

دراسة خصائص بسكويت الكينوا لأطفال ما قبل المدرسة كغذاء وظيفي. Study of the properties of quinoa biscuits for pre-school children as a functional food.

NUTRITIONAL PROPERTIES OF SOME FUNCTIONAL CEREALS’ EXTRACTS AND FRUIT JUICES

Nutritional Evaluation of Cupcake Fortified with Carrot Powder and Sweet Potato Powder التقييم الغذائي للكب كيك المدعم بمسحوق الجزر ومسحوق البطاطا الحلوة

الصفات الحسية والبيوكيميائية لبعض منتجات المخابز المدعمة ببذور السمسم منزوعة الدهن BIOCHEMICAL AND SENSORY QUALITIES OF BISCUIT ENHANCED WITH DEFATTED SESAME SEEDS (Sesamum indic

Technological and Chemical Studies on Bread Supplemented with Vegetables and Fruit waste

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

Snacks fortified with date kernel and olive seeds powders; Evaluation of nutritional, chemical, microbiological and sensory properties

تطوير الخصائص الوظيفية والريولوجية لمنتجات المخابز من دقيق الذرة والعدس والحمص

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