Physiochemical and Sensory Properties of Functional Cupcake Made with Wheat Flour Substituted with Chickpea, Purslane, Doum and Carob Powders

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

Production and Quality Evaluation of Cupcakes Enriched with Prebiotics

Effect of Utilizing of Quinoa, Rice and Corn Flours on Physicochemical Properties and Sensory Characteristics of Gluten Free Cupcake

CHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF WHEAT- OAT FLOUR COMPOSITE CAKES AND BISCUITS

Quality Characteristics of Fortified Cupcake by Pomegranate Peels Powder as Natural Source of Antioxidants and some Bioactive Components

Effect of Adding Veggies Powdered on Physico-Chemical and Sensory Properties of Cookies

Biological Evaluation of Cupcake Made with Wheat Flour Enriched with Chickpea, Purslane, Doum and Carob Flours as Functional Food for Patients with Anemia

Physicochemical and sensorial characterization of gluten-free cupcakes

Physicochemical evaluation of carob pods (<i>Ceratonia siliqua</i> L.) powder and the effect of its addition on cupcake quality