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

Preparation and Evaluation of High-Nutritional Value Biscuits from Whole Wheat flour, Carrot and Whey Protein Powder

Utilization of Date Seeds Flour as a Source of Functional Ingredient in Biscuits

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

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

Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder

Biological Evaluation of Cupcake As Affected by Replacing Wheat Flour with Different Levels of Date Fiber

PHYSICAL, THERMO MECHANICAL AND TEXTURE CHARACTERISTICS OF BISCUIT PREPARED FROM COMPOSITE FLOUR FROM WHEAT, WHITE BEAN AND CARROT

Evaluation of some gluten-free biscuits formulations comparison to wheat flour biscuits

CHEMICAL, BIOLOGICAL AND SENSORY EVALUATION OF BISCUIT ENRICHED WITH, IRAQI DATES, SWEET LUPINE AND DEFATTED SOYBEAN FLOUR.