INNOVATION OF HIGH NUTRITIONAL VALUE SNACK BARS FROM DATES AND EXTRUDED CEREALS

Nutritional evaluation of extrusion snacks supplemented by date powders

Snacks fortified with date kernel and olive seeds powders; Evaluation of nutritional, chemical, microbiological and sensory properties

PRODUCTION AND EVALUATION OF HIGH NUTRITION VALUE SNACKS

RHEOLOGICAL AND SENSORY EVALUATION OF SOME SNACKS MODIFIED TO IMPROVE THEIR NUTRITIVE AND HEALTH VALUE

Chemical, Nutritional and Sensory Evaluation of Two Traditional Egyptian Sweet Products

CHEMICAL, BIOLOGICAL AND SENSORY EVALUATION OF BISCUIT ENRICHED WITH, IRAQI DATES, SWEET LUPINE AND DEFATTED SOYBEAN FLOUR.

Nutritional and Microbial Evaluation of Cookies Produced From Canary Mielon (Cucumis melo) Seed and Wheat Flour Blends

FORTIFICATION OF EXTRUDED SNACKS USING SOME FRUIT PEELS

Determination of nutritional value and safety of processed fish snacks