EFFECT OF EXTRUSION CONDITIONS ON THE PHYSICAL PROPERTIES OF HIGH PROTEIN SNACKS

PRODUCTION OF HIGH NUTRITIONAL VALUE SNACK FOODS FOR CHILDREN FROM GRAINS AND LEGUMES

THE EFFECT OF USING SWEET POTATO AND PUMPKIN GRITS ON PRODUCING CORN SNACKS BY EXTRUSION COOKING.

THE PRODUCTION OF HIGH-PROTEIN EXTRUDED CORN SNACKS FORMULATED WITH QUINOA SEED AND MORINGA LEAF POWDER

PRODUCTION OF EXTRUDED (PUFFED) SNACK FOOD WITH HIGH BIOLOGICAL AND QUALITY VALUES

IMPROVING THE PROPERTIES OF MEAT ADDITIVES PRODUCED FROM DIFFERENT SOY BEAN BLENDS BY THE SINGLE SCREW EXTRUDER

PRODUCTION AND EVALUATION OF FORTIFIED SNACK FOOD EXTRUDATE WITH FISH FLOUR

Utilization of Why Milk in Preparation of Some Products High Nutritional Value Products

PRODUCTION AND EVALUATION OF HIGH NUTRITION VALUE SNACKS

DEVELOPMENT OF A LOCAL SINGLE SCREW EXTRUDER FOR PRODUCING EXPNDED BREAKFAST CREAL