DEVELOPMENT AND EVALUATION OF NOODLES PREPARED FROM RICE AND WHEAT FLOUR BLENDS

Preparation and Evaluation of High-Nutritional Value Biscuits from Whole Wheat flour, Carrot and Whey Protein Powder

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

Preparation and Evaluation of Falafel Powder Free of Legumes

Quality evaluation of untraditional instant stock powder from some legumes

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

Preparation and Evaluation of Some Weaning Foods Made from Rice and Legumes

Preparation and evaluation of brownies soft biscuit from non-wheat flour using date molasses

Effect of Adding Veggies Powdered on Physico-Chemical and Sensory Properties of Cookies

Physicochemical, Sensory and Cooking Qualities of Gluten-free Functional Noodles as a Result of Addition of Date Press Cake