QUALITY CHARACTERISTICS OF CORN TORTILLA PREPARED WITH DIFFERENT LEVELS OF RICE BRAN PROTEIN CONCENTRATE

EFFECT OF PARTIAL SUBSTITUTION OF WHEAT AND SOYBEAN FLOURS FOR MAIZE ON THE CHARACTERISTICS OF PRODUCED TORTILLA

PRODUCTION OF TORTILLA CHIPS FROM CORN AND/OR SORGHUM. VI. QUALITY OF LEGUME ENRICHED TORTILLA CHIPS

PRODUCTION OF HIGH NUTRITIONAL VALUE SNACK FOODS FOR CHILDREN FROM GRAINS AND LEGUMES

EVALUATION OF CORN SNACKS FORTIFIED WITH CHICK-PEA

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

Nutritive Value, Protein Quality and Acceptability of Rice Cakes Fortified with Legumes

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

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

CHEMICAL AND BIOLOGICAL EVALUATION OF SUPPLE-MENTED MAIZE BREAD