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1.
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Effect of supplementation of wheat flour by soymilk chemical, biological and sensory evaluation of produced biscuit [computer file]/ Zeinab Abdel-Kareem Shabib. by Language: English Summary language: Arabic
Publication details: 2007
Dissertation note: Thesis (Ph.D.)--Cairo University,2007.
Other title:
  • تأثير إضافة لبن الصويا إلى دقيق القمح على التقييم الكيميائي والحيوي والحسي للبسكويت الناتج.
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Availability: Items available for loan: Main (1)Call number: CD-469.

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2.
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Effect of sugar replacement with jerusalem artichoke flour (Helianthus tuberoses) and storage on low sugar biscuit quality [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير استبدال السكر بدقيق درنات الطرطوفه والتخزين على جودة البسكويت منخفض السكر.
In: Minufiya journal of agricultural research 2009.v.34(3)
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3.
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Utilization of pumpkin pulp and seeds flours as nutrient supplement of wheat flour biscuits [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الاستفادة من دقيق لب و بذور القرع العسلي كمدعم غذائي لبسكويت دقيق القمح .
In: Mansoura University journal of agricultural sciences 2008.v.33(8)
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4.
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The effect of adding carrot peel fibers and vitamin A on iron bioavailability in biscuits [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير إضافة ألياف قشور الجزر و فيتامين (أ) على التيسير الحيوى للحديد فى البسكويت.‪‪
In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(1)
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5.
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Utilizanon of mango seed kernels after removing antindtritional matters in biscuit production [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • استخدام جنين بذور المانجو بعد إزلة مثبطات التغذية فى إنتاج البسكويت.
In: Annals of Agricultural Science, Moshtohor 2009.v.47(3)
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6.
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Quality and nutritive value of biscuits as affected by adding dehydrated spleen and some flavors [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير استخدام الطحال المجفف وبعض النكهات على جودة البسكويت المدعم وقيمته الغذائية.
In: Egyptian Journal of Agricultural Research 2007.v.85(6)
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7.
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Karkade as a miniral and fiber enrichment source in dry biscuit and noodle [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الكركدية كمصدر لزيادة محتوى البسكويت الجاف و المكرونة الشريطية (النودلز) من العناصر المعدنية و الالياف.‪‪‪
In: Annals of Agricultural Science 2005.v.50(1)
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8.
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Technological and biological studies on biscuit fortified with protein isolate from IVY seeds [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • دراسات تكنولوجية وحيوية على البسكويت المدعم بالبروتين المعزول من بذور اللبلاب.
In: Alexandria Journal of Agricultural Research 2006.v.51(1)
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9.
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Utilization of stevia extract in biscuits [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • استخدام مستخلص نبات الاستيفيا فى انتاج البسكويت.
In: Egyptian Journal of Agricultural Research 2004.v.82(4)
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10.
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Studies on production of soda crackers biscuits for diabetics [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • دراسات على انتاج بسكويت مالح لمرضى السكر.
In: Annals of Agricultural Science 2004.v.49(2)
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11.
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Production and evaluation of high-fibre biscuit [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • إنتاج وتقييم البسكويت العالى فى الألياف.
In: Minufiya Journal of Agricultural Research 2003. v.28(3)
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