biscuits COMPOSITION AND METHOD FOR FLOCKING OF BISCUITS AND OTHER FOOD PRODUCTS Impact of consumption of oligosaccharide-containing biscuits on the fecal microbiota of humans. The prebiotic effects of biscuits containing partially hydrolysed guar gum and fructo-oligosaccharides–a human volunteer study. The prebiotic effects of biscuits containing partially hydrolysed guar gum and fructo-oligosaccharides 鈥a human volunteer study Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour. Evaluation of antioxidant activity of some plant extracts and their application in biscuits. Effect of supplementation of micronutrient fortified biscuits on haemoglobin and serum iron levels of adolescent girls from Jaipur c… Application of near infrared reflectance spectroscopy to the compositional analysis of biscuits and biscuit doughs Effect of iron-, iodine-, and beta-carotene-fortified biscuits on the micronutrient status of primary school children: a randomized … Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder
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