THE USE OF DAIRY BY-PRODUCTS IN PREPARING PROBIOTIC FERMENTED MILK DRINK FORTIFIED WITH CHICKPEA

UTILIZATION OF SOME CEREALS BY-PRODUCTS IN FOOD INDUSTRY

Preparation and Evaluation of Some Weaning Foods Made from Rice and Legumes

CHEMICAL AND PHYSICAL CHARACTERSTICS OF WEANING FOODS PREPARED FROM CEREALS AND LEGUMES

UTILIZATION OF NEW CULTIVAR OF SWEET POTATO FOR PREPARING WEANING FOODS

PREPARATION AND EVALUATION OF SUPPLEMENTED FOODS WITH FERMENTED CEREALS AND LEGUMES FOR INFANT

INNOVATED WEANING FOODS. I I-NUTRITIVE VALUE AND QUALITY ATTRIBUTES

UTILIZATION OF SOME FOOD INDUSTRIES BY·PRODUCTS TO PRODUCE HIGH FIBER, HIGH PROTEIN RICE·BASED EXTRUDATES

PRODUCTION OF FUNCTIONAL MILK DRINK BY USING SOME VITAL MATERIALS FROM WHEY

Utilization of Germinated Pumpkin Seed Flour and Steamed Broken Rice For Preparation Infant Formula