Effect of Fortification of Biscuits with Flaxseed on Omega 3 and Calcium Content of the Products

Physicochemical and Sensory Properties of Functional Biscuits Fortified With Oat Flour

Improvement of some Quality Properties of Whole Meal Barley Flour Biscuits Using Resistant Starch and Whole Oat Flour

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

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

NUTRITIONAL AND SENSORIAL QUALITY OF COOKIES FOTRIFIED WITH DEFATTED FLAXSEED AND SESAME SEED MEALS

Preparation and Evaluation of Wheat- Baobab Composite Flour and its Uses for Producing Biscuits and Crackers

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

Quality Improvement of Biscuits Using Some Different Protein Sources