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Keywords =
Biscuit
Number of Articles:
5
1
Utilization of Food by Products in Preparing Low-Calorie Biscuits
Volume 11, Issue 11, November 2020, Page
307-311
Asma A. E. Elgindy
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652.95 K
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2
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
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575.51 K
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3
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
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1 MB
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4
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
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429.73 K
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5
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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392.32 K
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