Preparation and Evaluation of Some Weaning Foods Made from Rice and Legumes

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

NUTRITIONAL ASSESSMENT OF NEW SIX SCHOOL STUDENT FORMULAE BASED ON SOME CEREALS AND LEGUMES

EVALUATION OF A NOVEL PAN BREAD FORMULATED BY WHEAT/MILLET FLOUR DIFFERENT BLENDS

FORMULATION AND EVALUATION OF SOME HIGH FIBER PRODUCTS

PREPARATION AND EVALUATION OF SUPPLEMENTED FOODS WITH FERMENTED CEREALS AND LEGUMES FOR INFANT

Studies on production of different snack blends

DEVELOPMENT AND EVALUATION OF NOODLES PREPARED FROM RICE AND WHEAT FLOUR BLENDS

CHEMICAL AND PHYSICAL CHARACTERSTICS OF WEANING FOODS PREPARED FROM CEREALS AND LEGUMES

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