BIOLOGICAL EVALUATION OF MALLOW LEAVES AND TOMATO WASTES AS A SOURCE OF NATURAL FOOD COLORANTS

UTILIZATION OF CAROTENOID PIGMENTS EXTRACTED FROM TOMATO PEEL AS NATURAL ANTIOXIDANTS AND COLORANTS IN SUNFLOWER OIL AND SPAGHETTI

Quality Properties of Pasta Fortification with legume Flour and Mallow (Malva parviflora L.) Leaves Powder

Biological evaluation of some synthetic and natural food colorants

PRODUCTION OF ENRICHED MACARONI AND PAN BREAD USING SOME SOURCES OF NUTRIENTS AND DIETARY FIBERS

EFFECT OF ADDING Spirulina platensis IN PASTA PRODUCTS (SPAGHETTI)

Evaluation of Globe Artichoke By-products for Enhancing Functional Properties of Some Foods

EFFECT OF SOME BY-PRODUCTS RICH IN DIETARY FIBER ON COOKING QUALITY, NUTRITIONAL VALUE AND ORGANOLEPTIC CHARACTERISTICS OF COOKED SPAGHETTI

Technological properties and acceptability of spaghetti supplemented with orange peels powder or barley flour

NUTRITIONAL EVALUATION OF SPAGHETTI REPLACED BY SOME RAW LEGUME FLOURS AND TREATED WITH DIFFERENT TECHNOLOGICAL METHODS.