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عناصر مشابهة

• Effect of the Defatted Soybean Flour Substitution with Wheat Flour on the Quality Properties of Biscuits
  بواسطة: Abd Alla, Safa Abd Alrahman Mohamed منشور: (2015)
• Quality Improvement Of Biscuits Using Some Different Protein Sources
  بواسطة: النحاس، أسامة ابراهيم منشور: (2008)
• Influence of Fortification of Biscuits with Hyphaene Thebaica Flour on Quality Attributes, Biochemical Parameters and Histological Examination of Pancreas in Diabetic Rats
  بواسطة: Shehata, Manal M. E. M. منشور: (2020)
• Nutritional and Sensory Evaluation of Biscuit Prepared Using Palm Date Kernels and Olive Seeds Powders
  بواسطة: زيدان، نهلة صلاح منشور: (2019)
• Utilization of Pumpkin Powder to Enhance the Nutritional Value and physical properties of Biscuits
  بواسطة: عمر، سعاد محمد منشور: (2022)