QUALITY ATTRIBUTES OF LOW – FAT BEEF BURGERS FORMULATED WITH CHICKPEA FLOUR

QUALITY ATTRIBUTES OF SOME SAUSAGE LIKE- PRODUCTS

QUALITY CHARACTERISTICS OF NOODLE FORTIFIED BY CHICKPEA OR LUPINE PROTEIN CONCENTRATES

Quality Characteristics of Processed Low-Fat Beef Sausage as Affected by Chickpea Protein Isolates Prolonged Cold Storage

Quality Attributes of Beef Sausage Supplemented by Flaxseeds and Chickpea

Evaluation of Fatty and Amino Acids Profile, Sensory and Microbial Loud of Chicken Luncheon Prepared with Lentil Powder, Turnip Plant and Cauliflower

QUALITY AND SHELF LIFE PROPERTIES OF YOGHURT FORTIFIED WITH CANNELLINI BEANS POWDER (Phaseolus vulgaris L.)

Study of Using some Legumes for Household Meat Substitute “Luncheon”

EFFECT OF FORTIFICATION PAN BREAD WITH LUPINE FLOUR ON THE CHEMICAL, RHEOLOGICAL AND NUTRITIONAL PROPERTIES

Effect of Carbohydrates Substitution and Storage Temperatures on the Quality and Shelf-Life of Fish Luncheon