Keywords = Biscuit
| Number of Articles: 26 | ||||
| 1 | Utilization of Germinated date seeds as a Source of Functional Ingredients in Biscuits | |||
| Volume 3, Issue 2, March 2024, Page 126-137 | ||||
| Amira Abd El-Salam; Hoda Hafez; Ahmed Khorshid | ||||
| 2 | Chemical and Nutritional Evaluation of Fortified Biscuit with Yellow Corn Flour as a Functional Food | |||
| Volume 29, Issue 1, December 2023, Page 2-20 | ||||
| ياسمين سلامة; لمياء لطفي; إيمان يوسف; مرفت ابراهيم ابراهيم الدميري | ||||
| 3 | Effect of Substitution Wheat Flour with Psyllium Seeds Powder on Biscuit Quality Traits | |||
| Volume 48, Issue 1, June 2023, Page 251-258 | ||||
| Israa Salah Abd Al-Moaty Amin | ||||
| 4 | Formulation and Evaluation of Biscuits from Functional Flour Mixture to enhance of antioxidants reflecting on nutrition in Patients | |||
| Volume 65, Issue 5, May 2022, Page 455-466 | ||||
| Ahmed S Hussein; Maha Saber; Eitedal Daoud; Moetazza Alshafei; Yasmine Ziada; Ahmed Gamal; Hanan Ezelarab; Lobna Saber; Mohamed Ahmed Naeem; Ehab Kamal | ||||
| 5 | Physicochemical and Sensory Properties of Functional Biscuits Fortified With Oat Flour | |||
| Volume 60, Issue 1, March 2022, Page 63-72 | ||||
| Mohamed Khairy Morsy | ||||
| 6 | Sweet Lupin and Whey Protein Concentrate as Supplementants for Utilizing in Semi–Hard Biscuit and Its Chemical Properties | |||
| Volume 64, Issue 12, December 2021, Page 7517-7527 | ||||
| Ensaf O. Beshir; Mohamed Khallaf; Yosry Abd El-daim; Rizk Awad; Masoud Abdel-Azem Kamel | ||||
| 7 | Improvement of some Quality Properties of Whole Meal Barley Flour Biscuits Using Resistant Starch and Whole Oat Flour | |||
| Volume 8, Issue 1, 2021, Page 29-37 | ||||
| Ashgan Aly and Samaa Saleh | ||||
| 8 | Replacing effect of Jerusalem artichoke flour (Helianthus tuberosus L.) instead of margarine on shortened biscuit characteristics | |||
| Volume 35, Issue 2, May 2021, Page 259-273 | ||||
| Mostafa Mostafa; Alaa Fakharany; Mohamed Abbas | ||||
| 9 | Effect of Storage on Physical, Chemical, Microbial and Sensory Properties of a Formulated Biscuit Prepared from Sweetpotato- Pigeonpea-Banana Flour Blend | |||
| Volume 17, Issue 2, December 2020, Page 1-10 | ||||
| A. A Adeola; S. O. Ayansina; G. I. Kayode; A. R. Aderounmu; Ojo O,G | ||||
| 10 | Physico-Functional Properties, Nutritional Quality, and Sensory Characteristics of Pumpkin Peel Puree Fortified Biscuit | |||
| Volume 48, Issue 2, 2020, Page 203-212 | ||||
| Samaa M Saleh; Salim Ali | ||||
| 11 | Utilization of Food by Products in Preparing Low-Calorie Biscuits | |||
| Volume 11, Issue 11, November 2020, Page 307-311 | ||||
| Asma A. E. Elgindy | ||||
| 12 | تقييم بعض المنتجات الخالية من الجولتين والخالية من الکازين المدعمة ببذور الکتان | |||
| Volume 30, Issue 4, October 2020, Page 249-260 | ||||
| حمدية هلال; نهاد الطحان; سارة الشريف; دعاء ضيف | ||||
| 13 | التقييم الحسي والغذائي و للبسکويت المحضر باستخدام مسحوق نوى التمر وبذور الزيتون | |||
| Volume 14, تخصص الاقتصاد المنزلی / تخصص التربیة الفنیة/ تخصص مناهج وطرق تدریس, December 2019, Page 322-339 | ||||
| نهلة صلاح زيدان; ريهام رفعت عبد السميع | ||||
| 14 | Quality Characteristics of Biscuits Prepared from Wheat Flour and Biscuit Scrap Powder | |||
| Volume 24, Issue 2, June 2019, Page 146-163 | ||||
| Mohamed Elbasyouny; Mohamed Kamar; Ahmed Elsaid Abdalla | ||||
| 15 | INFLUENCE OF FENUGREEK SEEDS FLOUR ON THE RHEOLOGICAL CHARACTERISTICS OF WHEAT FLOUR AND BISCUIT QUALITY | |||
| Volume 46, Issue 3, May and June 2019, Page 721-738 | ||||
| Eid A. El-Naggar | ||||
| 16 | Evaluation of Chia (Salvia Hispanica L.) Seeds Meal as a Source of Bioactive Ingredients | |||
| Volume 40, JANUARY- MARCH, January 2019, Page 177-189 | ||||
| Osama, B.R. Mohammed; Mona, H.H. Bekhet; Amal , M. Abd El-Razek; Yehia, G. Moharram | ||||
| 17 | Preparation and Evaluation of Biscuits Supplemented with some Natural Additives for Children and Adolescents Feeding | |||
| Volume 5, Issue 1, December 2018, Page 69-90 | ||||
| Saly, A. A. Saleh Mohamed, S. Abbas; Mona, M. M. Doweidar Amira, Sh. Soliman | ||||
| 18 | تحسين الخصائص الريولوجية ومحتوى المرکبات النشطة حيويا والنشاط المضاد للأکسدة لعجين البسکويت بإضافة مسحوق قشور التين الشوکى | |||
| Volume 4, العدد 17 (الاقتصاد المنزلی), July 2018, Page 29-49 | ||||
| يوسف عبد العزيز الحسانين | ||||
| 19 | CHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF WHEAT- OAT FLOUR COMPOSITE CAKES AND BISCUITS | |||
| Volume 23, Issue 2, April 2018, Page 287-306 | ||||
| Hoda Zaki; Abd el gawad El shawaf; Atteia El makhzangy; Ahmed Hussien | ||||
| 20 | Effect of Basil (Ocimum basilicum L.) and Its Oil on Postmenopausal Female Rats | |||
| Volume 3, Issue 1, January 2017, Page 321-344 | ||||
| R.M Nagib | ||||
| 21 | QUALITY CHARACTERISTICS OF SPONGE CAKE AND BISCUIT PREPARED USING COMPOSITE FLOUR | |||
| Volume 23, Issue 2, September 2015, Page 537-547 | ||||
| Rizk, I.R. S.; Hemat, E. Elsheshetawy; Bedeir S. H.; Gadallah M.G. E.; Abou-Elazm A. M. | ||||
| 22 | CHEMICAL, BIOLOGICAL AND SENSORY EVALUATION OF BISCUIT ENRICHED WITH, IRAQI DATES, SWEET LUPINE AND DEFATTED SOYBEAN FLOUR. | |||
| Volume 5, Issue 11, November 2014, Page 775-794 | ||||
| Faten Y. Ibrahim; A. I. Abd El-gawwad; M. B. Doma; H. Y. Nimr | ||||
| 23 | NUTRITIONAL AND TECHNOLOGICAL STUDIES ON USING OKARA AS BY-PRODUCT FOR FORTIFIED COMMON FOODS FALAFEL AND BISCUIT | |||
| Volume 3, Issue 9, September 2012, Page 481-506 | ||||
| W. H. M. El-Reffaei; Eman M. Ragheb; Hanan M. A. El-Ghandour; Sh. E. A. Badr | ||||
| 24 | PRODUCING BISCUITS ENRICHED WITH VITAMIN A AND IRON BY USING SWEET POTATO AND PUMPKIN POWDER FOR PRIMARY SCHOOL CHILDREN. | |||
| Volume 1, Issue 8, August 2010, Page 471-481 | ||||
| Afaf-haniem M. Ramadan; A. A. Abd El-Kader; M. M. Abd-Alla | ||||
| 25 | FATTY ACIDS COMPOSITION OF FATS USED IN SOME EGYPTIAN BISCUITS | |||
| Volume 1, Issue 3, March 2010, Page 113-121 | ||||
| R. A. Hassan; Safaa M. A. Hassan; Sh. M. M. El-Shehawy | ||||
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