PRODUCTION AND EVALUATION OF HIGH NUTRITION VALUE SNACKS

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

EVALUATION OF CORN SNACKS FORTIFIED WITH CHICK-PEA

Preparation and evaluation pringles ( potato dough based snack product) from unconventional raw materials

FORTIFICATION OF EXTRUDED SNACKS USING SOME FRUIT PEELS

PRODUCTION OF HIGH NUTRITIONAL VALUE SNACK FOODS FOR CHILDREN FROM GRAINS AND LEGUMES

THE PRODUCTION OF HIGH-PROTEIN EXTRUDED CORN SNACKS FORMULATED WITH QUINOA SEED AND MORINGA LEAF POWDER

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

PRODUCTION OF SNACKS DIGESTIBILITY PROTEIN FROM BARLEY AND TOMATO WASTES.

PRODUCTION AND EVALUATION OF HEALTHY SNACKS FROM SOME SEED, GRAIN AND HERBS CULTIVATED IN EGYPT