Effect of inulin on dough and biscuit quality produced from different flours by Maria S. Blanco Canalis, Alberto E. Leon, Pablo D. Ribotta

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The Chemical Composition and Quality Parameters of Biscuits: A Review by Noor N. Haider, Ammar B. Altemimi, Saher S. George, Anubhav Pratap-Singh

Subjects: “…Biscuit…”
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The Chemical Composition and Quality Parameters of Biscuits: A Review by Noor N. Haider, Ammar B. Altemimi, Saher S. George, Anubhav Pratap-Singh

Subjects: “…Biscuit…”
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Kajian kemungkinan menubuhkan industri kecil membuat biskut di Taman Sri Skudai, Skudai, Johor / by 333419 Rosley Jaafar

Subjects: “…Biscuit industry…”

Comparison of peanut and black oncom biscuit: Nutritional characteristics and aflatoxin evaluation with the potential health benefits by Azizah Rohimah, Budi Setiawan, Eny Palupi, Ahmad Sulaeman, Ekowati Handharyani

Subjects: “…Black oncom biscuit…”
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Sistem kawalan inventori di Kilang Biskut Lee Tampoi, Johor / by 194605 Sarumadhi Manickam, Nor Azizah Ali, supervisor, Fakulti Sains Komputer dan Sistem Maklumat

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Evaluasi nilai kecernaan in vitro bahan kering dan bahan organik biskuit biosuplemen daun katuk (Sauropus androgynus L.Merr) untuk sapi perah PFH by kartika budi utami, Novita Dewi Kristanti

Subjects: “…biscuit, biosuplement, katuk leaves…”
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THE EFFECT OF BEETROOT BISCUITS (Beta vulgaris) ON THE HEMOGLOBIN LEVEL OF PATIENTS WITH PULMONARY TUBERCULOSIS by Amila Amila, Evarina Sembiring

Subjects: “…anemia, biscuit, beetroot, tuberculosis…”
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KAJIAN FORMULASI BISKUIT JAGUNG DALAM RANGKA SUBSTITUSI TEPUNG TERIGU [Study on Corn Biscuit Formulation to Subtitute of wheat Flour] by Cynthia Gracia C.L1)*, Sugiyono2), Bambang Haryanto3)

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Biscuits: a systematic review and meta-analysis of improving the nutritional quality and health benefits by Mahamadé Goubgou, Laurencia T. Songré-Ouattara, Fabrice Bationo, Hagrétou Lingani-Sawadogo, Yves Traoré, Aly Savadogo

Subjects: “…Biscuit…”
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IRON CONTENT, HARDNESS AND ACCEPTABILITY OF BISCUITS FROM COMPOSITE CASSAVA AND WHEAT FLOURS SUBSTITUTED WITH GREEN SPINACH FLOUR by Rusdin Rauf, Nurdiana Nurdiana, Dwi Sarbini

Subjects: “…acceptability, biscuit, hardness, iron, spinach…”
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Determination of storage conditions for new biscuits using their sorption isotherms by G. Diukareva, A. Pak, A. Gasanova

Subjects: “…Biscuit…”
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Reduction in sodium chloride content in saltine crackers through an edible coating by Crislayne Teodoro Vasques, Maiara Pereira Mendes, Denise de Moraes Batista da Silva, Antonio Roberto Giriboni Monteiro

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Coleus Amboinicus (Bangun-Bangun Leaves) and Stolephorus Commersonii (Anchovies) Biscuit in Increasing Iron Intake in Adolescent Girls by Bernardin Dwi Fontani, Fatmalina Febry, Rostika Flora, Windi Indah Fajar Ningsih

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The Effect of Ginger Biscuit on Nausea and Vomiting in Early Pregnancy by Zahra Basirat, Ali Moghadamnia, Mehrdad Kashifard, Atena Sarifi-Razavi

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The influence of lupine flour on selected parameters of novel bakery products by Jana Štefániková, Veronika Valková, Veronika Nagyová, Matej Hynšt, Michal Miškeje, Petra Borotová, Vladimír Vietoris, Július Árvay, Tatiana Bojňanská

Subjects: “…biscuit…”
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Quality evaluation of gluten-free biscuits prepared with algarrobo flour as a partial sugar replacer by Lanata M. C., Patrignani M., Puppo M. C., Conforti P. A.

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The Effect of Ginger Biscuit on Nausea and Vomiting in Early Pregnancy by Basirat Zahra, Moghadamnia Ali A, Kashifard Mehrdad, Sarifi-Razavi Atena

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Determination of Quality Characteristic of Biscuits Including Ground Yellow Poppy Seed as Fat Replacer by Seda Yalcin

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Impact of buckwheat flour granulation and supplementation level on the quality of composite wheat/buckwheat ginger-nut-type biscuits by Bojana Filipčev, Olivera Šimurina, Marija Bodroža-Solarov

Subjects: “…buckwheat, biscuit, dough, storage, texture…”
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