UTILIZATION OF SOME FOOD INDUSTRIES BY·PRODUCTS TO PRODUCE HIGH FIBER, HIGH PROTEIN RICE·BASED EXTRUDATES

Studies on production of different snack blends

UTILIZATION OF SOME CEREALS BY-PRODUCTS IN FOOD INDUSTRY

STUDIES ON SOME BAKERY PRODUCTS FORTIFIED WITH BARLEY AND SORGUM FLOUR

PREPARATION OF SOME FOOD PRODUCTS FROM SOME UNTRADITIONAL AGRICULTURE SOURCES.

PREPARATION OF SOME FOOD PRODUCTS FROM SOME UNTRADITIONAL AGRICULTURE SOURCES.

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

Production and evaluation of some extruded food products using spirulina algae

TECHNOLOGICAL, CHEMICAL AND NUTRITIONAL STUDIES TO IMPROVE SOME BAKERY PRODUCTS

STUDIES ON SPECIAL BREAD MADE FROM DIFFERENT MIXTURES.