Evaluation of gluten-free noodles fortified by Spirulina algae

ENRICHMENT OF SPAGHETII WITH GREEN ALGAE

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

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

Utilization of Spirulina (Arthrospira Platensis) in The Production of Functional Biscuits and its Effect on Product Quality

EFFECT OF USING Spirulina platensis AND/OR Chlorella vulgaris ALGAE AS FEED ADDITIVES 0N PRODUCTIVE PERFORMANCE OF BROILER CHICKS.

Production and evaluation of some extruded food products using spirulina algae

EFFECT OF SPIRULIN (ARTHROSPIRA PLATENSIS) A AND NANNOCHLOROPSIS (NANNOCHLOROPSIS GADITANA) SUPPLEMENTATION ON GROWTH PERFORMANCE, FEED UTILIZATION AND CARCASS COMPOSITION OF NIL

CHEMICAL AND NUTRITIONAL EVALUATION OF FORTIFIED BISCUITS WITH DRIED Spirulina ALGAE

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