Evaluation of pies fortified with aqueous extract rich in phenols of peanut skin

EVALUATION OF CORN SNACKS FORTIFIED WITH CHICK-PEA

Evaluation of Pan Bread Fortified with Sunflower Seeds Powder

BIOCHEMICAL AND TECHNOLOGICAL EVALUATION OF BISCUITS SUPPLEMENTED WITH NUTRITIONAL PLANT SOURCES RICH IN ANTIOXIDANTS

EVALUATION OF PUMPKIN SEED PRODUCTS FOR BREAD FORTIFICATION

Evaluation of Mango Seed kernel Extract as natural occurring phenolic rich antioxidant compound

PRODUCTION AND EVALUATION OF HIGH NUTRITION VALUE SNACKS

NUTRITIONAL EVALUATION OF PATTIES FORTIFIED WITH SOME NATURAL SOURCES RICH IN IRON

Evaluation of healthy pan bread enriched with sesame, peanut and sun flower seeds

Quality Assessment of the Nutritional, Physical and Sensory Characteristics of Pan Bread Using Pomegranate Peels