Gluten-free biscuits

Improvement of the Nutritional Value of Rice Biscuits with Some Vitamins and Minerals Using Soy Flour and Strawberry Powder

Hayat M. N. Afify, Hanan A. Hussien & S. R. Shams Omima · Asian Food Science Journal · 2022

Aims:  The purpose of this paper is to develop a biscuit incorporated with defatted soy flour and strawberry powder to enhance its nutritional value of it. Methodology: The proportion of rice flour and defatted soy four were 25% and the level of strawberry powder used for making bi...