Preparation and Evaluation of Healthy Crackers by Using Flour Mixes of Different Types of Cereal

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

Evaluation of biscuits prepared from wheat flour and substituted by different levels of doum (<i>Hyphaene thebaica</i>) flour

PREPARATION AND EVALUATION OF PHYSICAL AND CHEMICAL PROPERTIES OF GLUTEN-FREE BISCUITS

Preparation and Quality Characteristics of Biscuits Fortified with Oat and Flaxseed

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

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

UTILIZATION OF BARLY AND AMARANTHUS SEEDS IN BISCUIT PROCESSING

Evaluation of the synergistic impact of milk whey and okaraon cracker biscuits properties

Chemical, Rheological, Sensorial and Microbial Evaluation of Supplemented Wheat Flour Biscuit with Guava Seeds Powder