Evaluation of Vermicelli with High Nutritional Value

Production of Nutritious and Healthy Functional Vegetarian Bars for Fitness Athletes

Production and Evaluation of New Types of Economic and Health Candy Bars for Schoolchildren

STUDIES ON SOME BAKERY PRODUCTS FORTIFIED WITH BARLEY AND SORGUM FLOUR

EFFECT OF SUCROSE SUBSTITUTION WITH JAGGERY SUGAR ON THE PHYSICOCHEMICAL PROPERTIES OF CAKE

Nutritional evaluation of extrusion snacks supplemented by date powders

PRODUCTION AND EVALUATION OF HIGH NUTRITION VALUE SNACKS

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

Characterization of incorporated Biscuit with Jatropha seed as non-traditional protein

Evaluation of free gluten biscuits substituted with Quinoa and Jerusalem artichoke flours as functional foods