Chemical, Physical and Sensory Evaluation of Untraditional Chicken Nuggets Formula Using Taro Flour (Colocasia esculenta L. Schott) التقييم الکيميائي والفيزيائي والحسي لخلطة ناجتس الدجاج غيرالتقليدية باستخدام دقيق القلقاس

Effect of Addition Loquat (Eribotrya japonica) Seed Powder Extract as a Natural Bioactive Compound on The Quality Characteristics of Goat Meat Nuggets During Refrigerated Storage

PRODUCTION AND EVALUATION OF HIGH NUTRITION VALUE SNACKS

Evaluation of Fatty and Amino Acids Profile, Sensory and Microbial Loud of Chicken Luncheon Prepared with Lentil Powder, Turnip Plant and Cauliflower

Incorporation of Okra Seeds Powder to Employ in some Foodstuffs Based on its Physical, Chemical and Sensorial Evaluation

EVALUATION OF CORN SNACKS FORTIFIED WITH CHICK-PEA

Evaluation of Pan Bread Fortified with Sunflower Seeds Powder

Nutritional Evaluation of Cookies Supplemented with Sweet Lupine Seeds and Proso Millet Seed Powders

NUTRITIONAL EVALUATION OF MUNGBEAN SEEDS (Vigna radiate ) IN BROILER DIETS

PALATABLE SNACKS SUPPLEMENTED WITH CHICKEN MEAT