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

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

Composite Flours from Wheat-Legumes Flour. 1. Chemical Composition, Functional Properties and Antioxidant Activity

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

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

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

Physicochemical and Sensory Properties of Functional Biscuits Fortified With Oat Flour

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

Nutritive Value of Biscuits Prepared by Incorporating some Oil Seeds Flour

Physiochemical and Sensory Properties of Functional Cupcake Made with Wheat Flour Substituted with Chickpea, Purslane, Doum and Carob Powders