NUTRITIVE VALUE OF BISCUITS SUPPLEMENTED WITH SOME NUTRITIONAL WASTES

Utilization of Food by Products in Preparing Low-Calorie Biscuits

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

INCREASING THE NUTRITIONAL VALUE OF BISCUITS BY ADDING LOW COST NEUTRAL SOURCES OF HIGH PROTEIN AND MINERALS

Utilization of Carrot Pomace in Formulating Functional Biscuits and Cakes

IMPROVING BISCUIT NUTRITIONAL VALUE USING QUINOA FLOUR

UTILIZATION OF SOME FOOD INDUSTRIES BY·PRODUCTS TO PRODUCE HIGH FIBER, HIGH PROTEIN RICE·BASED EXTRUDATES

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

UTILIZATION OF SESAME PROCESSING BYPRODUCTS IN PREPARING SOME FUNCTIONAL BAKERY PRODUCTS

UTILIZATION OF PUMPKIN PULP AND SEEDS FLOURS AS NUTRIENT SUPPLEMENT OF WHEAT FLOUR BISCUITS