Nutritional Evaluation of Cookies Supplemented with Sweet Lupine Seeds and Proso Millet Seed Powders

NUTRITIONAL AND SENSORIAL QUALITY OF COOKIES FOTRIFIED WITH DEFATTED FLAXSEED AND SESAME SEED MEALS

Nutritional Evaluation of Cookies Enriched with Different Blends of Spirulina platensis and Moringa oleifera Leaves Powder

EVALUATION OF WHEAT FLOUR BLENDED WITH DIFFERENT RATIOS OF MORINGA OLEIFERA LEAVES AND SEEDS

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

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

Chemical, Rheological, Sensorial and Microbial Evaluation of Supplemented Wheat Flour Biscuit with Guava Seeds Powder

Nutritional, Safety and Sensory Evaluation of Innovative Siwi Date Snacks with Flavors and Fillings

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

Effect of Moringa oleifera Leaves and Seeds Powder Supplementation on Quality Characteristics of Cookies