INCREASING THE NUTRITIONAL VALUE OF BISCUITS BY ADDING LOW COST NEUTRAL SOURCES OF HIGH PROTEIN AND MINERALS

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

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

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

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

Enhancement of Nutritional and Functional Characteristics of Noodles Formulated with Spinach Leaves and Sugar Beet

FORTIFICATION OF BISCUIT WITH SOYBEAN AND SUNFLOWER PROTEIN CONCENTRATES LOW IN ANTINUTRITIONAL FACTORS

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

Physicochemical and Sensory Properties of Biscuit Fortified With Bitter Lupine

NUTRITIVE VALUE OF BISCUITS SUPPLEMENTED WITH SOME NUTRITIONAL WASTES