Biscuits Archives - International Network for Natural Sciences

Development of functional biscuits prepared from wheat-dragon fruit composite flours

Shella B. Cacatian and Lyndon John V. Guittap

J. Bio. Env. Sci.19( 6), 11-19, December 2021.

Key: Biscuits Dragon fruit Functional ingredients Wheat composite flours

Evaluation of biochemical parameters of selected food commodities purchased from Supermarket of Sukkur, Sindh, Pakistan

Sanaullah Ansari, Mushtaque Ali Jakhrani, Shahid Ali Jakhrani, Safeullah Bullo, Hafeezullah Mazari, Amjad Hussain Soomro, Khalid Ahmed Bhutto, Farkhanda Zaman Dayo, Sahrish Memon, Amjad Ali Maitlo

Int. J. Biosci.19( 1), 134-140, July 2021.

DOI: http://dx.doi.org/10.12692/ijb/19.1.134-140

Key: Analysis Biochemical parameter Biscuits Bread Cake Muffins Noodles Supermarket Toast

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Quality characteristics of biscuits made from sorghum and defatted Macrotermes subhyalinus

Niaba Koffi P.V., Brou Kouakou, Gbassi K. Gildas, Amani Thierry, Kone N’golo, Gnakri Dago

Int. J. Biosci.3( 1), 58-69, January 2013.

Key: Biscuits Carbohydrate Protein density Sorghum

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Biscuits

Development of functional biscuits prepared from wheat-dragon fruit composite flours

Evaluation of biochemical parameters of selected food commodities purchased from Supermarket of Sukkur, Sindh, Pakistan

Quality characteristics of biscuits made from sorghum and defatted Macrotermes subhyalinus

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