PRODUCTION AND EVALUATION OF HIGH NUTRITION VALUE SNACKS

THE PRODUCTION OF HIGH-PROTEIN EXTRUDED CORN SNACKS FORMULATED WITH QUINOA SEED AND MORINGA LEAF POWDER

EFFECT OF EXTRUSION CONDITIONS ON THE PHYSICAL PROPERTIES OF HIGH PROTEIN SNACKS

PRODUCTION AND EVALUATION OF FORTIFIED SNACK FOOD EXTRUDATE WITH FISH FLOUR

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

UTILIZATION OF SOME FOOD INDUSTRIES BY·PRODUCTS TO PRODUCE HIGH FIBER, HIGH PROTEIN RICE·BASED EXTRUDATES

PRODUCTION OF SNACKS DIGESTIBILITY PROTEIN FROM BARLEY AND TOMATO WASTES.

Production of high nutritional value crackers from some processed vegetables

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

Studies on production of different snack blends