Utilization of Structural Properties of Some Animal Fats to Produce Shortening and Its Use in Biscuit Production

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

Nutritive Value of Biscuits Prepared by Incorporating some Oil Seeds Flour

Changes in the quality characteristics of Moringa oleifera oil compared with olive oil during potato frying

THE POTENTIAL APPLICATION OF SOME UNUTILIZED SEED OILS AS FUNCTIONAL COMPONENTS IN BETIFORE MAKING

Characterization of incorporated Biscuit with Jatropha seed as non-traditional protein

Biological Evaluation of Ostrich Oil and Its Using for Production of Biscuit

Preparing and Evaluating a Caseinate-Based M. Oleifera Seed Oil Nanoemulsion to be Incorporated into Functional Ice Cream

Preparation and Evaluation of High Nutrition Value Crackers Enriched With Some Leafy Vegetables

Effect of Some Different Lipids and Oil on the Quality Parameters of Biscuit's Industry