Comparative Evaluation of Some By-products in Snacks: The influence on Volatiles Profile and Lessening Aflatoxins Formation

PHYSICOCHEMICAL CHARACTERISTICS AND SENSORY EVALUATION OF CORN AND SORGHUM DRY MASA FLOURS IN RELATION TO PACKAGING MATERIALS AND STORAGE CONDITIONS

STUDIES ON SOME NEW PRODUCTS PREPARED FROM CEREALS AND VEGETABLES BLENDS BY EXTRUSION

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

DEVELOPMENT OF VOLATILE COMPOUNDS OF AVOCADO AND CASIMIROA DURING FRUIT MATURATION

CHEMICAL PROPERTIES AND INSTRUMENTAL ANALYSIS OF JERUSALEM ARTICHOKE FLOUR PRODUCED BY DIFFERENT DRYING METHODS

MANUFACTURE AND EVALUATION OF A LOCAL PEPPER SEED EXTRACTOR

COMPARATIVE ANALYSIS OF NUTRIENT CONTENT AND IN VITRO GAS PRODUCTION DIGESTIBILITY BETWEEN CORN AND SORGHUM PLANTS DURING DIFFERENT GROWTH STAGES

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

A Comparative Study on the Volatile Profile of Virgin Olive Oils (cv. Koroneiki)