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

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

Nutritious Biscuits for Celiac Patients: Effect of Different Cereals and Legumes Blends

Evaluation of Chemical Composition, Digestibility, Antioxidant Activity and Sensory Characteristics of Soft Cheese Made with Kidney Bean Milk

Physicochemical and Sensory Properties of Biscuit Fortified With Bitter Lupine

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

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

Biological, physiochemical and sensory evaluation of hard biscuit enriched with a powder of moringa leaves (<i>Moringa oleifera</i> L.)

Effect of using high fiber plant wastes, by-products and composite flour on the quality of the resulted biscuits