PRODUCTION OF TORTILLA CHIPS FROM CORN AND/OR SORGHUM: V. STORAGE STABILITY WITH REGARD TO ANTIOXIDANTS USED

PRODUCTION OF TORTILLA CHIPS FROM CORN ANDIOR SORGHUM: :. I. PHYSICOCHEMICAL CHANGES OCCURRED IN STARCH GRANULES

CHEMICAL AND BIOLOGICAL STUDIES ON FUNCTIONAL BISCUITS

PRODUCTION OF TORTILLA CHIPS FROM CORN ANDIOR SORGHUM: ~~ II.EVALUATION OF STARCH GELATINIZATION AND CRYSTALLINITY

PRODUCTION OF TORTILLA CHIPS FROM CORN AND/OR SORGHUM. VI. QUALITY OF LEGUME ENRICHED TORTILLA CHIPS

Chemical Composition and Technological Studies on the Production of some Healthy Snacks Containing Chia Seeds

Comparative study on the volatile compounds and sensory characteristics of some locally produced potato chips

Biochemical Studies on Carob

Effect of some pre-treatments on acrylamide concentration in potato chips

Impact of Jameed fortification on physicochemical, antioxidant and volatile compounds of snacks