THE INFLUENCE OF DIFFERENT SWEETENERS ON IN VITRO STARCH DIGESTION IN BISCUITS WITH WHEAT FLOUR AND WHOLE BARLEY FLOUR by GJORE NAKOV, MARKO JUKIĆ, NASTIA VASILEVA, VIKTORIJA STAMATOVSKA, IVAN DIMOV, DALIBORKA KOCEVA KOMLENIĆ

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Microbial Contamination in Some Commercial Biscuits in Baghdad City by Baghdad Science Journal

Subjects: “…"Fungi, Bacteria, Microbial Contamination Biscuits"…”
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Determination of Total Phenolics, Flavonoids, Carotenoids, β-Carotene and DPPH Free Radical Scavenging Activity of Biscuits Developed with Different Replacement Levels of Pumpkin (... by Ashiq Hussain, Tusneem Kausar, Sawera Sehar, Ayesha Sarwar, Abdul Haseeb Ashraf, Muhammad Abdullah Jamil, Saima Noreen, Ayesha Rafique, Khansa Iftikhar, Muhammad Yousaf Quddoos

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The effect of providing multi nutrient functional biscuits on the nutritional status of malnourished toddlers by Nadimin Nadimin, Hijra Asikin

Subjects: “…Tumiz biscuits…”
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Sensory Characteristics and Glycemic Index of Biscuits Made from Sorghum Flour and Red Bean Flour by Taufiq Firdaus Al-Ghifari Atmadja, Nur Arifah Qurota A’yunin

Subjects: “…biscuits…”
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Preparation and Evaluation of Oleogels Incorporated with Moringa oleifera Leaves Extract in Biscuits Production by Mohamed, A. Salama, Mohamed, E. Abdin, Mohamed, N. Saleh, Walid S. Abd El-Baset, Elsayed, A.A. Hendawy, Awatif, I. Ismael

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Determination of melamine in biscuits by high performance liquid chromatography by WEI Jin-mei, ZHANG Yong-mei, WANG Ji-qing, CAO Lu-xing, LUO Yu-zhu

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The fortification of biscuits with coriander leaf powder and its effect on physico-chemical, antioxidant, nutritional and organoleptic characteristics by Deepali Mohite, Roji Waghmare

Subjects: “…Biscuits…”
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Production and Assessment of Biscuit from Wheat and Bambara Nut as Fat Substitute by Izuwa Iwanegbe, Joseph Oghenewogaga Owheruo

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Effect of Adding Veggies Powdered on Physico-Chemical and Sensory Properties of Cookies by Nada, A. Shatat, Mona, M. Khalil, Rania, E El-Gammal

Subjects: “…biscuits…”
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Production of flour confectionery products with seaweed as a baa by N. V. Sokol, E. A. Shepelenko

Subjects: “…sweet biscuits…”
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Optimisation of nutritious biscuits formulation through fortification with catfish (Clarias gariepinus) and Ulva sp. flours using response surface methodology by Theresia Dwi Suryaningrum, Fateha Fateha, Ellya Sinurat, Giyatmi Giyatmi, Hari Eko Irianto, Agus Supriyanto, Indri Mardiyana, Natalia Prodiana, Nurhayati, Waryanto, Ma’muri, Sihono, Diah Ikasari

Subjects: “…Nutritious biscuits…”
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Utilization of Inulin-enriched Honey Powder as a Sugar Substitute to Enhance the Functional and Sensory Quality of Prebiotic Biscuits by Firman Jaya, Ria Dewi Andriani, Rini Dwi Wahyuni, Esthalia Kustin Pasole Bahrun, Parlan

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The Characterization of Peach Pomace and the Influence of Its Incorporation on the Chemical Composition of Biscuits by Maria Mandache, Carmen Mihaela Topală, Loredana Elena Vijan, Sina Cosmulescu

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Assessment of the Chemical Composition and Antioxidant Capacity of Flowers, Seeds, and Seed Cake of Cactus Pear (<i>Opuntia ficus-indica</i> L.) and Their Application in Biscuits by Fatiha Brahmi, Amira Oufighou, Leila Smail-Benazzouz, Nouna Hammiche, Lydia Hassaine, Lila Boulekbache-Makhlouf, Khodir Madani, Federica Blando

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APPLICABILITY OF PUMPKIN PUREE IN SUGAR BISCUIT PRODUCTION by ALEKSANDR LUKIN

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Evaluation of free gluten biscuits substituted with Quinoa and Jerusalem artichoke flours as functional foods by Heba, A. Barakat, Nahed, L. Zaki, Naglaa, A. Shedeed

Subjects: “…free gluten biscuits…”
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Confectionery Standards in the Eurasian Economic Union by Elena A. Demchenko

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Gastrointestinal Digestion Impact on Phenolics and Bioactivity of Tannat Grape Pomace Biscuits by Victoria Olt, Jessica Báez, Romina Curbelo, Eduardo Boido, Eduardo Dellacassa, Alejandra Medrano, Adriana Maite Fernández-Fernández

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Functional biscuits enriched with potato peel powder: Physical, chemical, rheological, and antioxidants properties by R. H. Tlay, S. J. Abdul-Abbas, A.А. А. El-Maksoud, A. B. Altemimi, T. G. Abedelmaksoud

Subjects: “…biscuits…”
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