Functional Biscuits with Soy Protein by Ekaterina S. Statsenko, Mikhail A. Shtarberg, Eugene A. Borodin

“…As a rule, modern confectionery products have added nutritional value, which makes them functional products. As a popular snack, biscuits are a promising object for fortification with functional ingredients. …”
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Optimal biscuit baking condition and characterization of the biscuit physiochemical, functional, antioxidant, anti-nutrient and textural properties by Elias Ture, Meseret Bekele

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Utilization of Germinated date seeds as a Source of Functional Ingredients in Biscuits by Amira, M.A. Abd El-Salam, Hoda, H. Hafez, Ahmed, M. Khorshid

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The effect of providing multi nutrient functional biscuits on the nutritional status of malnourished toddlers by Nadimin Nadimin, Hijra Asikin

“…This study aims to determine the effect of Tumiz functional biscuits on the nutritional status of malnourished toddlers. …”
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Evaluation of free gluten biscuits substituted with Quinoa and Jerusalem artichoke flours as functional foods by Heba, A. Barakat, Nahed, L. Zaki, Naglaa, A. Shedeed

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Functional biscuits enriched with potato peel powder: Physical, chemical, rheological, and antioxidants properties by R. H. Tlay, S. J. Abdul-Abbas, A.А. А. El-Maksoud, A. B. Altemimi, T. G. Abedelmaksoud

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A bibliometric review of functional ingredients and their efficacy in developing functional biscuits [version 3; peer review: 1 approved, 2 approved with reservations] by Kshama Vishwakarma, Varalakshmi Chandra Sekaran, Vidya Patwardhan, Asha Kamath

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The Characterization of Peach Pomace and the Influence of Its Incorporation on the Chemical Composition of Biscuits by Maria Mandache, Carmen Mihaela Topală, Loredana Elena Vijan, Sina Cosmulescu

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Fortification of wheat biscuits with chia seed fiber and flower waste: Nutritional, antinutritional, functional, and storage properties by Animesh Sarkar, Md. Sumon Miah, Md. Masum, Mohammad Shaiful Alam Amin, Mahabub Alam

“…This study explored the innovative application of Chia Seed (Salvia hispanica L.) by-products, including fiber-rich fractions (FRF) from oil-extracted meal and dry chia flower (DCF) waste powder, in wheat biscuits. By partially substituting wheat flour with these sustainable ingredients at 20 %, 30 %, and 40 % levels, aimed to enhance the nutritional profile and functional properties of biscuits. …”
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Formulation and quality assessment of biscuits fortified with galactagogue-rich ingredients for lactating mothers by Kohinur Akter, Monirul Islam, Md. Rakibul Hasan, Md. Faridul Islam, Md. Azizul Haque, Md. Mahbubul Bashar, Md. Ahiduzzaman, M. Burhan Uddin, Rokeya Begum

“…The study reveals the development and quality evaluation of biscuits that enriched with galactagogue effects for lactating mothers. …”
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Development and evaluation of functional biscuits infused with functional spices and white pea flour: A comprehensive study on optimizing glycemic control and incorporating anti-diabetic additives by Minhaj Uddin, Nabil Mashahid, Juairia Absar Anta, Mahima Ranjan Acharjee

Subjects: “…Functional biscuits…”
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Utilization of Inulin-enriched Honey Powder as a Sugar Substitute to Enhance the Functional and Sensory Quality of Prebiotic Biscuits by Firman Jaya, Ria Dewi Andriani, Rini Dwi Wahyuni, Esthalia Kustin Pasole Bahrun, Parlan

“…The growing concern regarding excessive sugar intake and its link to chronic health conditions has driven innovations in functional food development, particularly through the use of natural sugar alternatives. …”
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Process Innovation and Industrial Insights in India's Biscuit Sector by Kaushik Ishika, Khedkar Renu Deepak, Saini Ashwani Kumar

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Effect of Some Aqueous Plant Extracts on Wheatgrass Growth under Salinity Stress and Resulted Biscuits Property by Mohamed Abdel azim, Usama El-behairy, Noura Taha, Mamdouh Abdallah, Dina Anwar

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Development of a method for pectincontaining shortbread pastry (frozen semi-finished product) for functional shortbread biscuits with a low gluten content by Z. N. Khatko, S. T. Beretar, L. P. Nerovnykh, S. K. Kudaynetova, E. M. Kolodina

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Modeling of flour confectionery recipes using alternative functional components by Ivanova D. A., Tarabanova E. V.

Subjects: “…functional food products…”
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Acute Effects of Olive Leaf Tea and Olive Leaf Powder Biscuits on Postprandial Glycemia, Lipid Profile and Inflammatory Markers: A Randomized Controlled Crossover Trial in Healthy... by Panagiota Potsaki, Olga I. Papagianni, Kalliopi Almpounioti, Charalampos Soulakellis, Angeliki Voutsa, Olga Katira, Vasiliki Bountziouka, Charalampos Karantonis, Antonios E. Koutelidakis

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Effect of Whole Barley Tolokno on the Quality of Biscuits by Svetlana Yu. Misteneva, Natalia А. Shcherbakova, Nikolay B. Kondrat’ev

“…The research made it possible to expand the range of functional biscuits fortified with native dietary fiber and whole grain raw materials.…”
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Technological, Sensory, and Hypoglycemic Effects of Quinoa Flour Incorporation into Biscuits by Amnah Mohammed Alsuhaibani, Amal Nassir Alkuraieef, Moneera Othman Aljobair, Amal Hassan Alshawi

“…Incorporation of different ratios of quinoa flour into wheat flour for the production of biscuits is needed for the production of functional foods. …”
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Effect of Waste Fermented Carrot Powder Addition on Quality of Biscuits by Hande Baltacıoğlu, Cem Baltacıoğlu, Hasan Tangüler

“…In this study, it is aimed to obtain a new and functional product as a result of adding the remaining black carrot into powder form in different proportions (10, 20 and 30%). …”
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