CHEMICAL, RHEOLOGICAL AND QUALITY PROPERTIES OF BISCUITS SUPPLEMENTED WITH FENUGREEK FLOURS

IMPROVEMENT THE NUTRITIONAL VALUE OF BALADY BREAD BY USING FENUGREEK AND MOGHAT

Nutritional value, antioxidant activity, cooking quality, and sensory attributes of pasta enriched with cornsilk

EFFECT OF SOAKING AND GERMINATION OF FENUGREEK (Trigonella foenum-graecum L.) SEEDS: CHANGES IN UPON CHEMICAL AND AMINO ACID COMPOSITION, ANTINUTRIENTS, PROTEIN DIGESTIBILITY AND

USE OF FENUGREEK EXTRACT IN RAYEB MILK PRODUCTION

Nutritional evaluation of different pasta prepared from quinoa and barley fraction D containing high β- glucan

EFFECTS OF LENTIL POWDER OR WHEY PROTEIN CONCENTRATE ADDITION ON THE QUALITY OF SORGHUM FLOUR-BASED GLUTEN-FREE PASTA

EFFECT OF ADDING Spirulina platensis IN PASTA PRODUCTS (SPAGHETTI)

ENRICHMENT OF SPAGHETII WITH GREEN ALGAE

BIOLOGICAL EVALUATION OF FENUGREEK SEEDS BOILED DRINK