Processing Gluten- Free Noodles Fortified with Chickpea Flour

Quality Characteristics Of Noodles Containing Various Levels of Black Rice Flour

EFFECTS OF LENTIL POWDER OR WHEY PROTEIN CONCENTRATE ADDITION ON THE QUALITY OF SORGHUM FLOUR-BASED GLUTEN-FREE PASTA

Quality Properties of Pasta Fortification with legume Flour and Mallow (Malva parviflora L.) Leaves Powder

DEVELOPMENT AND EVALUATION OF NOODLES PREPARED FROM RICE AND WHEAT FLOUR BLENDS

NUTRITIONAL EVALUATION OF SPAGHETTI REPLACED BY SOME RAW LEGUME FLOURS AND TREATED WITH DIFFERENT TECHNOLOGICAL METHODS.

Properties of Noodles Fortification with Turnip Leave powder

QUALITY ATTRIBUTES OF LOW – FAT BEEF BURGERS FORMULATED WITH CHICKPEA FLOUR

Evaluation of quinoa (Chenopodium quinoa Willd) flour fortification on the quality of pasta production

SORGHUM PROTEIN CONCENTRATE AND ISOLATE AS A POTENTIAL SOURCE OF HIGH PROTEIN FOR SPAGHETTI MANUFACTURE