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Title
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DOI
Author
Journal
Affiliation
ISSN
Subject
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
4,505
Downloads
6,226
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
2,677
Downloads
7,310
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
1,742
Downloads
3,795
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
818
Downloads
2,370
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
722
Downloads
3,489
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
9,512
Downloads
17,294
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
661
Downloads
2,401
Views
Citations
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