PRODUCTION AND EVALUATION OF HIGH NUTRITION VALUE SNACKS

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

FORTIFICATION OF EXTRUDED SNACKS USING SOME FRUIT PEELS

PRODUCTION AND EVALUATION OF FORTIFIED SNACK FOOD EXTRUDATE WITH FISH FLOUR

PREPARATION AND EVALUATION OF FUNCTIONAL CORN SNACKS USING SPIRULINA PROTEIN ISOLATE

PRODUCTION AND EVALUATION OF HEALTHY SNACKS FROM SOME SEED, GRAIN AND HERBS CULTIVATED IN EGYPT

Studies on production of different snack blends

RHEOLOGICAL AND SENSORY EVALUATION OF SOME SNACKS MODIFIED TO IMPROVE THEIR NUTRITIVE AND HEALTH VALUE

ACCEPTABILITY OF NOVEL SNACKS MANU-FACTURED BY PARTIALLY CORN SUBSTITUTION WITH UNTRADITIONAL FOODSTUFFS

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