PREPARATION OF INSTANT COUSCOUS MADE FROM EGYPTIAN DURUM WHEAT FLOUR FORTIFIED WITH INACTIVE DRIED YEAST AND SKIMMED MILK POWDER

PREPARATION AND FLAVOUR EVALUATION OF HIGH QUALITY FREEZE DRIED SEASONING BLEND

PREPARATION OF WHITE SALTED NOODLES WITH STARCHES OBTAINED FROM RICE, TAPIOCA AND CHUFA TUBERS

Preparation and Evaluation of Some Weaning Foods Made from Rice and Legumes

Preparation of Novel Analog Rice Produced from Different Carbohydrates Resources and Defatted Soy flour

Formulation and Evaluation of Some Novel Breakfast Blends Made from Cereals and Legumes

STUDIES ON SOME NEW PRODUCTS PREPARED FROM CEREALS AND VEGETABLES BLENDS BY EXTRUSION

PARTIAL SUBSTITUTION OF NON-FAT MILK SOLIDS WITH DEHULLED BLACK RICE FLOUR IN ICE MILK MANUFACTURE

PREPARATION AND EVALUATION OF SUPPLEMENTED FOODS WITH FERMENTED CEREALS AND LEGUMES FOR INFANT

Yoghurt Fortified with Cooked Rice as an Especial Function Food