PEEL OF FRUIT AS SOURCE OF FUNCTIONAL INGREDI-ENTS OF FISH PRODUCTS

EVALUATION OF CORN SNACKS FORTIFIED WITH CHICK-PEA

PRODUCTION AND EVALUATION OF FORTIFIED SNACK FOOD EXTRUDATE WITH FISH FLOUR

EXTRACTION AND EVALUATION OF BIOACTIVE COMPOUNDS FROM SOME FRUIT AND VEGETABLE PEELS

Utilization of Some Citrus Peels in Formulating Functional Cookies and Pasta

PRODUCTION AND EVALUATION OF HIGH NUTRITION VALUE SNACKS

UTLIZATION OF FRUIT AND VEGETABLE WASTE POWDERS FOR FORTIFICATION OF SOME FOOD PRODUCTS

Processing Untraditional Formula from Snacks using Apple and Tomato Pomace Powder as a Source of Dietary Fiber and Antioxidants

Studies on production of different snack blends

USE OF TOMATO POMACE, MANGO SEEDS KERNEL AND POMEGRANATE PEELS POWDERS FOR THE PRODUCTION OF FUNCTIONAL BISCUITS