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

USE OF TOMATO POMACE, MANGO SEEDS KERNEL AND POMEGRANATE PEELS POWDERS FOR THE PRODUCTION OF FUNCTIONAL BISCUITS

UTILIZATION OF EXTRACTS FROM POMEGRANATE AND SOUR ORANGE WASTES AS NATURAL ANTIOXIDANTS iN R~TRADING corros SEED OIL OXIDATION

PRODUCTION OF TORTILLA CHIPS FROM CORN AND/OR SORGHUM: V. STORAGE STABILITY WITH REGARD TO ANTIOXIDANTS USED

UTILIZATION OF NATURAL ANTIOXIDANT EXTRACTS OF POMEGRANATE PEELS AND GUAVA SEEDS IN VEGETABLE OILS STABILITY

EVALUATION OF CORN SNACKS FORTIFIED WITH CHICK-PEA

Chemical, Rheological, Sensorial and Microbial Evaluation of Supplemented Wheat Flour Biscuit with Guava Seeds Powder

PRODUCTION OF TORTILLA CHIPS FROM CORN ANDIOR SORGHUM: ~~ II.EVALUATION OF STARCH GELATINIZATION AND CRYSTALLINITY

THE PRODUCTION OF HIGH-PROTEIN EXTRUDED CORN SNACKS FORMULATED WITH QUINOA SEED AND MORINGA LEAF POWDER

PRODUCTION OF TORTILLA CHIPS FROM CORN ANDIOR SORGHUM: :. I. PHYSICOCHEMICAL CHANGES OCCURRED IN STARCH GRANULES