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

Assessment of Proximate Chemical Composition and Nutritional Status of Wheat Biscuits Fortified with Oat Powder

Preparation and evaluation of brownies soft biscuit from non-wheat flour using date molasses

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

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

Improving the Nutritional Value of Biscuits by Adding Wheat Germ and Sugar Beetroot Pulp

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

Improvement of Nutritional Value, Physical and Sensory Properties of Biscuits using Quinoa, Naked barley and Carrot

Preparation and Evaluation of Biscuits Supplemented with some Natural Additives for Children and Adolescents Feeding

Quality Characteristics of Biscuits Prepared from Wheat Flour and Biscuit Scrap Powder