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

Preparation and Evaluation of High Nutrition Value Crackers Enriched With Some Leafy Vegetables

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

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

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

Evaluation of Some Bakery Products Enriched with Purslane

Quality evaluation of untraditional instant stock powder from some legumes

Preparation and Evaluation of Falafel Powder Free of Legumes

Utilization of Carob Bean Pulp and Seeds in Preparing Functional CupCake and Tortilla Bread

Production of Vegetables Soup Powder Supplemented with Two Plant Protein Sources