QUALITY CHARACTERISTICS OF NOODLE FORTIFIED BY CHICKPEA OR LUPINE PROTEIN CONCENTRATES

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

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

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

Bio-Texturisation of Soy Protein Isolate

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

EFFECT OF USING SORGHUM ON THE QUALITY OF WHEAT MIXTURES AND THEIR FLOUR .

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

RELATIONSHIP BETWEEN COOKING WATER RESOURCES AND TYPES OF SEMOLINA AND COOKING QUALITY PARAMETERS OF SPAGHETII

Technological properties and acceptability of spaghetti supplemented with orange peels powder or barley flour