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

Evaluation of The Quality Characteristics of Tortilla Chips Fortified With Defatted Corn Germ Flour

Studies on production of different snack blends

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

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