Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by S. SARAVANAPAVAA
Development of High Fibre Biscuit From Un - Boiled Palmyrah Tuber Flour
Related publications
Sensory and Nutritional Properties of Chinese Olive Pomace Based High Fibre Biscuit
Emirates Journal of Food and Agriculture
Applied Microbiology
Crop Science
Food Science
Animal Science
Zoology
Biotechnology
Agronomy
Product Development and Quality Evaluation of Biscuit and Ready-To-Eat Snack From Cowpea-Wheat Flour Blends
Advances in Food Technology and Nutrition Sciences – Open Journal
Rheological Properties and Biscuit Production From Flour Blends Prepared From Cereal Based By-Products
Harran Tarım ve Gıda Bilimleri Dergisi
Influence of Fenugreek Seeds Flour on the Rheological Characteristics of Wheat Flour and Biscuit Quality
Zagazig Journal of Agricultural Research
Evaluation of Blends of Wheat (Triticum Aestivum) Flour and African Walnut (Tetracarpidium Conophorum) Flour in Biscuit Production
Croatian journal of food science and technology
Fortification of Biscuit With Flaxseed: Biscuit Production and Quality Evaluation
IOSR Journal of Environmental Science, Toxicology and Food Technology
Taking the Biscuit
British Medical Journal
Medicine
Development of Composite Flour Based Cookies
The Effect of Substitution Lesser Yam (Dioscorea Esculenta) Flour on Texture and Inulin Levels of Boiled Tuna Nugget-Okara
International Journal of Scientific and Research Publications (IJSRP)