SOME TECHNOLOGICAL STUDIES ON PRETZEL.

PRODUCTION OF EXTRUDED (PUFFED) SNACK FOOD WITH HIGH BIOLOGICAL AND QUALITY VALUES

PRODUCTION OF GLUTEN – FREE BAKERY PRODUCTS.

PRODUCTION OF LOW PROTEIN BALADY BREAD AND PAN BREAD

PREPARATION OF GLUTEN FREE LOW PROTEIN COOKIES AND CRACKERS

PRODUCTION AND EVALUATION OF HIGH NUTRITION VALUE SNACKS

PRODUCTION OF HEALTHY SNACKS FROM BARLEY, CHICKPEA, LETTUCE SEEDS AND HERB DISTRIBUTED IN EGYPT

Food safety system application during production of ice cream

Enhancement of Nutritional Quality of Pretzels Using Sprouted Garden Cress Seeds

PRODUCTION OF HIGH NUTRITIONAL VALUE SNACK FOODS FOR CHILDREN FROM GRAINS AND LEGUMES