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

Physicochemical and Sensory Properties of Functional Biscuits Fortified With Oat Flour

Chemical Composition, Rheological, Organoleptical and Quality Attributes of Gluten-Free Fino Bread

Chemical, Rheological, Sensorial and Functional Properties Buckwheat Semolina Flour Composite Pasta

Influence of Legumes Flour on Physical and Sensory Attributes of Gluten-free Breads

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

Chemical composition and rheological properties of some gluten-free flour formulations

Physicochemical and Functional Properties, Nutritional Value andBioactive Compounds of Some Composite Flours

Characterization of incorporated Biscuit with Jatropha seed as non-traditional protein

Physicochemical and Sensory Properties of Biscuit Fortified With Bitter Lupine