EFFECT OF ADDING Spirulina platensis IN PASTA PRODUCTS (SPAGHETTI)

CHEMICAL AND NUTRITIONAL EVALUATION OF FORTIFIED BISCUITS WITH DRIED Spirulina ALGAE

Processing Gluten- Free Noodles Fortified with Chickpea Flour

Improving Nutritional Quality of Gluten Free Noodles Using Sand Smelt (<i>Atherina boyeri</i>) Fish

Production and evaluation of some extruded food products using spirulina algae

ENRICHMENT OF SPAGHETII WITH GREEN ALGAE

Evaluate Gluten-free Macaroni with Chia Seeds and Psyllium as Alternative Gluten to Celiac Diseases

Evaluation of quinoa (Chenopodium quinoa Willd) flour fortification on the quality of pasta production

Properties of Noodles Fortification with Turnip Leave powder

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