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

Improvement of the Nutritional Value and Physicochemical Characteristics of Biscuits by Using Defatted Chia Seeds (Salvia hispanica L.) Flour Riched in Phytochemical Content

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

NUTRITIVE VALUE OF BISCUITS SUPPLEMENTED WITH SOME NUTRITIONAL WASTES

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

Chemical, nutritional, antioxidant and sensory properties of biscuit made from wheat, white bean and carrot composite flour

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

Preparation and Quality Characteristics of Biscuits Fortified with Oat and Flaxseed

Utilization of Date Seeds Flour as a Source of Functional Ingredient in Biscuits

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