Archive for | Biscuits

Quality characteristics of biscuits made from sorghum and defatted Macrotermes subhyalinus

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

Key Words:

• Biscuits
• Carbohydrate
• Protein density
• Sorghum

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

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

By: 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

Key Words:

• Analysis
• Biochemical parameter
• Biscuits
• Bread
• Cake
• Muffins
• Noodles
• Supermarket
• Toast

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

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

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

By: Shella B. Cacatian and Lyndon John V. Guittap

Key Words:

• Biscuits
• Dragon fruit
• Functional ingredients
• Wheat composite flours

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