PRODUCTION AND EVALUATION OF HIGH NUTRITION VALUE SNACKS

Nutritional, Safety and Sensory Evaluation of Innovative Siwi Date Snacks with Flavors and Fillings

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

EVALUATION OF CORN SNACKS FORTIFIED WITH CHICK-PEA

FUNCTIONAL, RHEOLOGICAL AND SENSORY CHARACTERISTICS OF DEFATTED-HYDROLYZED RICE BRAN AS FAT REPLACERS IN PREPARED BISCUIT

CHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF WHEAT- OAT FLOUR COMPOSITE CAKES AND BISCUITS

NUTRITIONAL AND RHEOLOGICAL STUDIES ON SOME TYPES OF BALADY BREAD

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

Snacks fortified with date kernel and olive seeds powders; Evaluation of nutritional, chemical, microbiological and sensory properties

CHEMICAL AND RHEOLOGICAL STUDIES ON TALBEENA AS A TRADITIONAL HEALTHY BEVERAGE