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

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

Physicochemical and Sensory Properties of Biscuit Fortified With Bitter Lupine

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

Quality Improvement of Biscuits Using Some Different Protein Sources

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

Studies of Texture Profile Analysis (TPA), Physical and Sensory Attributes in Wheat and Cauliflower Flour Biscuits

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

CHEMICAL AND BIOLOGICAL STUDIES ON FUNCTIONAL BISCUITS

Quality Characteristics of Biscuits Supplemented With Pomace of Pomegranate Seed and Residual of Date Press