Determination of the chemical structure of diet biscuits with modern enstrumental techniques

There are too many deficiencies in the studies terms of diet biscuit literature. This study aims to fill this gap The % moisture content, structural content verification, thermal stability, degradation properties and ash samples, characterizations, surface micromorphology detailed analysis were determined with fast, precise, new instrumental techniques. Thermal lemon-fiber sample started at 250 °C four stages completed 585 °C. is three-stage wholemeal starting 229 580 46.06% C, 1.60% N, 0.12% S 6.68% H biscuits, 45.51% 2.39% 0.15% 7.05% whole-wheat biscuits. Ca, K, Mg, Na, Zn element contents samples by AAS technique. In K was as highest amount least Zn. As a result, work comprehensive original. It believed that will an important literature be useful resource for researchers.