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

Preparation of Novel Analog Rice Produced from Different Carbohydrates Resources and Defatted Soy flour

Preparation and Evaluation of Noodles From Some Legumes Powder

PREPARATION OF SOME FOOD PRODUCTS FROM SOME UNTRADITIONAL AGRICULTURE SOURCES.

PREPARATION OF SOME FOOD PRODUCTS FROM SOME UNTRADITIONAL AGRICULTURE SOURCES.

PREPARATION OF INSTANT DRIED RICE/MILK BLENDS FOR QUICK USE (ORZ BELLABAN)

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

PREPARATION OF GLUTEN FREE LOW PROTEIN COOKIES AND CRACKERS

QUALITY CHARACTERISTICS OF NOODLE FORTIFIED BY CHICKPEA OR LUPINE PROTEIN CONCENTRATES

STUDIES ON SOME NEW PRODUCTS PREPARED FROM CEREALS AND VEGETABLES BLENDS BY EXTRUSION