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

Preparation and evaluation of noodles from some legumes powder

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

Quality Properties of Pasta Fortification with legume Flour and Mallow (Malva parviflora L.) Leaves Powder

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

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

QUALITY CHARACTERISTICS OF NOODLE FORTIFIED BY CHICKPEA OR LUPINE PROTEIN CONCENTRATES

EFFECT OF ADDING Spirulina platensis IN PASTA PRODUCTS (SPAGHETTI)

Technological feasibility of preparing spaghetti enriched with some by-products of food industry in Egypt

Improving wheat flour properties for spaghetti processing using some improvers