Production of Beverages with Nutritional Value for Some Sensitive Groups

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

Effect of applying beetroot juice and functional vegetable oils in the preparation of high protein nutrition bars on its physicochemical, textural and sensorial properties

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

Preparing Healthy Products Having High Nutritional Value By Using Some Food Wastes

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

Evaluation of Granola Bars Quality Fortified with Sweet Sorghum Jaggery

Physicochemical and Functional Properties, Nutritional Value andBioactive Compounds of Some Composite Flours

Antioxidant Status, Physicochemical and Immune-boosting Characteristics of New Formulated Functional Beverages

PRODUCTION AND EVALUATION OF HIGH NUTRITION VALUE SNACKS