Biscuit - Articles - Scientific Research Publishing

Effect of Biscuits and Muffins Added with Cornlettes Powder on the Glycemic Responses of Healthy Individuals (Articles)

Che Anis Jauharah Che Mohd Zin, Sathyasurya Daniel Robert, Wan Rosli Wan Ishak

Food and Nutrition Sciences Vol.5 No.22, December 5, 2014

DOI: 10.4236/fns.2014.522232 4,888 Downloads 6,845 Views Citations
Chemical Characteristic and Sensory Evaluation of Biscuit Enriched with Wheat Germ and the Effect of Storage Time on the Sensory Properties for this Product (Articles)

Khaled M. Al-Marazeeq, Malak M. Angor

Food and Nutrition Sciences Vol.8 No.2, February 7, 2017

DOI: 10.4236/fns.2017.82012 3,029 Downloads 8,478 Views Citations
This article belongs to the Special Issue on Food Science & Technology
Value Addition on Nutritional and Sensory Properties of Biscuit Using Desert Truffle (Terfezia claveryi) Powder (Articles)

Mohamed G. E. Gadallah, Ihab S. Ashoush

Food and Nutrition Sciences Vol.7 No.12, October 27, 2016

DOI: 10.4236/fns.2016.712109 1,990 Downloads 4,703 Views Citations
Evaluation of Physicochemical Properties and Antioxidant Activity of Wheat-Red Kidney Bean Biscuits (Articles)

Mukta Roy, Sheikh Mohammad Nasirul Haque, Rana Das, Manobendro Sarker, Md. Azmain Al Faik, Shagor Sarkar

World Journal of Engineering and Technology Vol.8 No.4, November 9, 2020

DOI: 10.4236/wjet.2020.84049 1,335 Downloads 3,352 Views Citations
Effect of Different Treatments on Nutritional Value of Lima Bean (Phaseolus lunatus) and Its Utilization in Biscuit Manufacture (Articles)

Sahar S. El-Gohery

Food and Nutrition Sciences Vol.12 No.4, April 22, 2021

DOI: 10.4236/fns.2021.124029 1,094 Downloads 5,138 Views Citations
Nutritional Quality of Biscuit Supplemented with Wheat Bran and Date Palm Fruits (Phoenix dactylifera L.) (Articles)

Gamal A. El-Sharnouby, Salah M. Aleid, Mutlaq M. Al-Otaibi

Food and Nutrition Sciences Vol.3 No.3, March 21, 2012

DOI: 10.4236/fns.2012.33047 10,080 Downloads 17,915 Views Citations
Quality Evaluation of Novel Biscuits Made from Wheat Supplemented with Watermelon Rinds and Orange Pomace Flour Blends (Articles)

A. O. Ogo, D. J. Ajekwe, D. E. Enenche, G. O. Obochi

Food and Nutrition Sciences Vol.12 No.3, March 30, 2021

DOI: 10.4236/fns.2021.123026 1,032 Downloads 3,559 Views Citations

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