Quality Evaluation of Pasta Made From Some Durum Wheat Cultivars in Egypt

Evaluation of quinoa (Chenopodium quinoa Willd) flour fortification on the quality of pasta production

Properties of Noodles Fortification with Turnip Leave powder

EFFECTS OF LENTIL POWDER OR WHEY PROTEIN CONCENTRATE ADDITION ON THE QUALITY OF SORGHUM FLOUR-BASED GLUTEN-FREE PASTA

QUALITY CHARACTERISTICS OF NOODLE FORTIFIED BY CHICKPEA OR LUPINE PROTEIN CONCENTRATES

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

Chemical, Rheological, Sensorial and Functional Properties Buckwheat Semolina Flour Composite Pasta

Preparation and evaluation of noodles from some legumes powder

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

FORTIFICATION OF PASTA WITH BARLEY FRACTION HIGH B-GLUCAN AND QUINOA FLOUR