Characteristics of Crackers Fortified with the Sailfin Catfish (Pterygoplichthys pardalis) Bone Meal

RHEOLOGICAl BEHAVIOUR OF FABA BEAN PROTEIN CONCENTRATES

Production of High Nutritional Value Gluten Free Crackers with Sesame and Turmeric Powder

PRODUCTION AND EVALUATION OF FORTIFIED SNACK FOOD EXTRUDATE WITH FISH FLOUR

Effect of Different Hydrocolloids on the Quality Criteria of Fish Fingers during Frozen Storage

Evaluation of the synergistic impact of milk whey and okaraon cracker biscuits properties

Production of high nutritional value crackers from some processed vegetables

FUNCTIONAL, RHEOLOGICAL AND SENSORY CHARACTERISTICS OF DEFATTED-HYDROLYZED RICE BRAN AS FAT REPLACERS IN PREPARED BISCUIT

Effect Adding Of Rice Bran Or Tomato Seed Protein Concentrate On Wheat Dough Performance And Pan Bread Quality Properties

THE POSSIBILITY FOR USING FISH BONE POWDER TO SUPPLEMENT SOME KINDS OF BISCUITS