CHANGES OCCURRING IN DIFFERENT NUTRIENTS 0F WHITE KIDNEY BEANS AS AFFECTED BY PROCESSING

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

Incorporation Quinoa and Chia Flour with Wheat Flour to Enhance the Nutritional Value and Improve the Sensory Properties of Pasta

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

Effect of Soaking and Cooking on Nutritional and Quality Properties of Faba Bean

EFFECT OF COOKING METHODS ON NUTRITIONAL QUALITY OF FABA BEAN

EFFECT OF FERMENTATION OF FABA BEAN (Vicia faba) ON ITS NUTRITIVE AND SENSORY PROPERTIES

Quality Characteristics Improvement of Low Phenylalanine Pasta

Chemical and Anti-Nutritional of Two Kidney Bean after Soaking, Boiling Processing and Sensory Evaluation of their Produced Burger

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