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

PRODUCTION OF HEALTHY SNACKS FROM BARLEY, CHICKPEA, LETTUCE SEEDS AND HERB DISTRIBUTED IN EGYPT

PRODUCTION AND EVALUATION OF HIGH NUTRITION VALUE SNACKS

Processing Untraditional Formula from Snacks using Apple and Tomato Pomace Powder as a Source of Dietary Fiber and Antioxidants

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

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

Bio-Engineering Studies for Tomato Pomace Powder Production as a Nutritional Valuable Material

Studies on production of different snack blends

BY-PRODUCTS OF TOMATO PROCESSING AS A SOURCE OF FUNCTIONAL COMPOUNDS

PRODUCTION OF TOMATO POWDER AND DRIED SLICES FOR USE IN SOME FOODSTUFFS