PREPARATION AND EVALUATION OF INSTANT NOODLES SUPPLEMENTED WITH NATURAL SOURCES OF HIGH LYSINE CONTENT

PRODUCTION OF HYDROLYZED BOVINE COLLAGEN WITH ORANGE JUICE CONCENTRATE

PHYSICOCHEMICAL AND SENSORY PROPERTIES OF INSTANT NOODLES FORTIFIED WITH POMEGRANATE PEEL

QUALITY CHARACTERISTICS OF NOODLE FORTIFIED BY CHICKPEA OR LUPINE PROTEIN CONCENTRATES

COOKING QUALITY, SENSORY EVALUATION AND NUTRITIONAL VALUE OF INSTANT NOODLES FORTIFIED BY SPINACH AND ARTICHOKE

Properties of Noodles Fortification with Turnip Leave powder

PALATABLE SNACKS SUPPLEMENTED WITH CHICKEN MEAT

Functional properties and proximate compositions of bony barb protein hydrolysated

Enzymatic degradation of white bovine pickled shavings yielding industrial gelatin and collagen hydrolysate

BIOLOGICAL EVALUATION OF MACARONI SUPPLEMENTED WITH DRIED MALLOW LEAVES AND TOMATO WASTES AS A SOURCE OF NATURAL COLORANTS