EVALUATION OF CORN SNACKS FORTIFIED WITH CHICK-PEA

PRODUCTION AND EVALUATION OF HIGH NUTRITION VALUE SNACKS

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

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

Preparation and evaluation pringles ( potato dough based snack product) from unconventional raw materials

Studies on production of different snack blends

PALATABLE SNACKS SUPPLEMENTED WITH CHICKEN MEAT

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

PREPARATION OF SOME FOOD PRODUCTS FROM SOME UNTRADITIONAL AGRICULTURE SOURCES.

PREPARATION OF SOME FOOD PRODUCTS FROM SOME UNTRADITIONAL AGRICULTURE SOURCES.