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

SUPPLEMENTATION OF INSTANT NOODLES BY COLLAGEN HYDROLYSATE AS A FUNCTIONAL FOOD

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

PHYSICOCHEMICAL AND SENSORY PROPERTIES OF INSTANT NOODLES FORTIFIED WITH POMEGRANATE PEEL

QUALITY CHARACTERISTICS OF NOODLE FORTIFIED BY CHICKPEA OR LUPINE PROTEIN CONCENTRATES

Preparation and evaluation of noodles from some legumes powder

COOKING QUALITY, SENSORY EVALUATION AND NUTRITIONAL VALUE OF INSTANT NOODLES FORTIFIED BY SPINACH AND ARTICHOKE

PRODUCTION AND EVALUATION OF HIGH NUTRITION VALUE SNACKS

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

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