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

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

Effect of Baking on Stability of Phenolic and Flavonoid Compounds and Quality of Tigernut Enriched Crackers

Physicochemical and Sensory Properties of Biscuit Fortified With Bitter Lupine

CHEMICAL AND BIOLOGICAL STUDIES ON FUNCTIONAL BISCUITS

Biological, physiochemical and sensory evaluation of hard biscuit enriched with a powder of moringa leaves (<i>Moringa oleifera</i> L.)

Protective Effect of Nettle and Olive Leaves on Hyperlipidemia in Experimental Rats

Quality Characteristics of Biscuits Supplemented With Pomace of Pomegranate Seed and Residual of Date Press

Evaluation of free gluten biscuits substituted with Quinoa and Jerusalem artichoke flours as functional foods

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