Technological feasibility of preparing spaghetti enriched with some by-products of food industry in Egypt

NUTRITIONAL EVALUATION OF SPAGHETTI REPLACED BY SOME RAW LEGUME FLOURS AND TREATED WITH DIFFERENT TECHNOLOGICAL METHODS.

Quality Properties of Pasta Fortification with legume Flour and Mallow (Malva parviflora L.) Leaves Powder

Utilization of Some Citrus Peels in Formulating Functional Cookies and Pasta

EFFECT OF SOME BY-PRODUCTS RICH IN DIETARY FIBER ON COOKING QUALITY, NUTRITIONAL VALUE AND ORGANOLEPTIC CHARACTERISTICS OF COOKED SPAGHETTI

Nutritional evaluation of different pasta prepared from quinoa and barley fraction D containing high β- glucan

Properties of Noodles Fortification with Turnip Leave powder

Physico-Chemical and Technological Characteristic of Tomato and Orange Peels By-products

BIOLOGICAL EVALUATION OF MACARONI SUPPLEMENTED WITH DRIED MALLOW LEAVES AND TOMATO WASTES AS A SOURCE OF NATURAL COLORANTS

Improving wheat flour properties for spaghetti processing using some improvers