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

EVALUATION OF CORN SNACKS FORTIFIED WITH CHICK-PEA

RHEOLOGICAL AND SENSORY EVALUATION OF SOME SNACKS MODIFIED TO IMPROVE THEIR NUTRITIVE AND HEALTH VALUE

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

PHYSICOCHEMICAL CHARACTERISTICS AND SENSORY EVALUATION OF CORN AND SORGHUM DRY MASA FLOURS IN RELATION TO PACKAGING MATERIALS AND STORAGE CONDITIONS

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

ACCEPTABILITY OF NOVEL SNACKS MANU-FACTURED BY PARTIALLY CORN SUBSTITUTION WITH UNTRADITIONAL FOODSTUFFS

STUDIES ON SOME NEW PRODUCTS PREPARED FROM CEREALS AND VEGETABLES BLENDS BY EXTRUSION

PREDICTION OF THE QUALITY CHARACTERISTICS OF GLUTEN-FREE CORN MUFFINS AS AFFECTED BY THE ADDITION OF SOYBEAN FLOUR AND XANTHAN GUM.

Studies on production of different snack blends