EFFECT OF SOME BY-PRODUCTS RICH IN DIETARY FIBER ON COOKING QUALITY, NUTRITIONAL VALUE AND ORGANOLEPTIC CHARACTERISTICS OF COOKED SPAGHETTI

EFFECT OF WHEAT FLOUR TYPE, FLOUR EXTRACTION RATE AND FLOUR PARTICLE SIZE ON NOODLES QUALITY

Quality Evaluation of Pasta Made From Some Durum Wheat Cultivars in Egypt

NUTRITIONAL EVALUATION OF SPAGHETTI REPLACED BY SOME RAW LEGUME FLOURS AND TREATED WITH DIFFERENT TECHNOLOGICAL METHODS.

Evaluation of quinoa (Chenopodium quinoa Willd) flour fortification on the quality of pasta production

THE BAKING QUALITY OF WHEAT FLOUR STREAMS AS RELATED TO ASH, PROTEIN CONTENT AND GRANULARITY

SORGHUM PROTEIN CONCENTRATE AND ISOLATE AS A POTENTIAL SOURCE OF HIGH PROTEIN FOR SPAGHETTI MANUFACTURE

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

QUALITY CHARACTERISTICS OF NOODLE FORTIFIED BY CHICKPEA OR LUPINE PROTEIN CONCENTRATES

COOKING QUALITIES EVALUATION FOR WHITE AND BLACK RICE MIXTURE.