PRODUCTION AND EVALUATION OF HIGH NUTRITION VALUE SNACKS

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

Production and evaluation of some extruded food products using spirulina algae

Preparation and Evaluation of Novel Nutritious Fish Snacks Using Sand Smelt (Atherina boyeri) Fish

EVALUATION OF EXTRUDED PRODUCTS PREPARED FROM CORN GRITS – CORN STARCH WITH COMMON CARP FISH

EVALUATION OF EXTRUDED PRODUCTS PREPARED FROM CORN GRITS – CORN STARCH WITH COMMON CARP FISH

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

Determination of nutritional value and safety of processed fish snacks

EVALUATION OF CORN SNACKS FORTIFIED WITH CHICK-PEA

FORTIFICATION OF EXTRUDED SNACKS USING SOME FRUIT PEELS