Similar Items: The Analysis and Facility Layout Improvement of Mr. Biscuit’s Production Facility
- Improving canteen efficiency through business process improvement and facilities layout planning
- Resting of sorghum-soya biscuit dough: effect on dough and biscuit physicochemical properties and consumer acceptability of the baked biscuits
- Incorporating Sustainability in Facility Layout Planning Algorithms and Assessing Hybridization Techniques on an Egyptian Case Study
- Whole grain sorghum and whole grain cowpea biscuits as a complementary food for improved child nutrition
- Sorghum-soya biscuits: effect of repeated exposure on consumers’ acceptability
- Why sorghum and biscuits have similar texture : the roles of protein starch and sugar