EVALUATION OF THE EFFECT OF DIFFERENT STORAGE METHODS OF FABA BEAN ON THE QUALITY OF COOKING (FALAFEL ORMEDAMES)

Quality evaluation of untraditional instant stock powder from some legumes

PREPARATION AND NUTRITIONAL EVALUATION OF BABY FOOD MIXTURES BASED ON VEGETABLE PROTEIN

Preparation and evaluation of noodles from some legumes powder

NUTRITIONAL AND TECHNOLOGICAL STUDIES ON USING OKARA AS BY-PRODUCT FOR FORTIFIED COMMON FOODS FALAFEL AND BISCUIT

Effect of Solid-State Fermentation on the Nutritional Value of Chickpea Flour and Physicochemical, Antioxidant Activity and Sensory Evaluation of Pan Bread

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

Increasing of Nutritional and Added Values of Functional Kishk by Replacing Burghul with Broken Seeds of Faba Bean (Vicia Faba, L.) as Innovative Dairy Product

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

Evaluation of Nutritional Value for Several Types of Vegetarian Kofta