Assess the Impact of Some High Nutritional Value of Food Products with Low Phenylalanine on Children with Phenylketonuria Disorder

PREPARATION OF GLUTEN FREE LOW PROTEIN COOKIES AND CRACKERS

PREPARATION AND EVALUATION OF PHYSICAL AND CHEMICAL PROPERTIES OF GLUTEN-FREE BISCUITS

Quality Characteristics Improvement of Low Phenylalanine Pasta

PRODUCTION AND EVALUATION OF LOW.CALORIE BISCUITS AND CAKES.

PREPARATION AND EVALUATION OF DIFFERENT NUTRITIVE FORMULAS FOR CHILDREN (AGE 1- 3 YEARS)

PRODUCTION OF LOW PROTEIN BALADY BREAD AND PAN BREAD

Preparation and Evaluation of High-Nutritional Value Biscuits from Whole Wheat flour, Carrot and Whey Protein Powder

BIOLOGICAL EVALUATION OF LOW – FAT CAKE

PREPARATION AND EVALUATION OF SOME SUPPLEMENTED PIES FOR VEGETARIAN