EFFECT OF EXTRUSION CONDITIONS ON THE PHYSICAL PROPERTIES OF HIGH PROTEIN SNACKS

The Effects of Quinoa and Chickpeas Flours on the Physical, Chemical, Functional and Sensorial properties of Tarhana Soup

EFFECT OF NATURAL ADDITIONS FROM MARJORAM AND PUMPKIN SEEDS ON THE RHEOLOGICAL AND SENSORY PROPERTIES OF WHEAT FLOUR BREAD

Effect of the supplementation with quinoa seeds on sensory properties of some oriental sweets and on the health status of rats

Snacks fortified with date kernel and olive seeds powders; Evaluation of nutritional, chemical, microbiological and sensory properties

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

THE EFFECT OF BISCUITS FORTIFIED WITH PUMPKIN (CUCURBITA) SEEDS POWDER AND ITS OIL ON FATTY LIVER IN ALBINO RATS

Chemical Composition and Technological Studies on the Production of some Healthy Snacks Containing Chia Seeds

تعزيز خصائص الخبز والمقرمشات المدعمة بقشور الفاکهة (الرمان - الموز - التين الشوکي)

Effect of Using Oat and Yellow Maize Flour on Sensory and Physical Properties of Rusk Fingers