COOKING QUALITY, SENSORY EVALUATION AND NUTRITIONAL VALUE OF INSTANT NOODLES FORTIFIED BY SPINACH AND ARTICHOKE

PHYSICAL, CHEMICAL AND TECHNOLOGICAL STUDIES ON POMEGRANATE

Quality Assessment of the Nutritional, Physical and Sensory Characteristics of Pan Bread Using Pomegranate Peels

FORTIFICATION OF EXTRUDED SNACKS USING SOME FRUIT PEELS

PREPARATION AND EVALUATION OF INSTANT NOODLES SUPPLEMENTED WITH NATURAL SOURCES OF HIGH LYSINE CONTENT

QUALITY CHARACTERISTICS OF NOODLE FORTIFIED BY CHICKPEA OR LUPINE PROTEIN CONCENTRATES

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

Physical and Rheological Properties of Pomegranate Juices and Concentrates

PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF PERSIMMON FRUIT LEATHER

PHYSICOCHEMICAL CHARACTERISTICS OF BISCUITS FORTIFIED WITH CACTUS PEAR PEEL POWDER