Assessment Quality of Instant Vegetables Soup Fortified with Artichoke Powder

Comparative study on the Chemical Composition and Functional Properties of some Legume Protein Preparations

Comparison between Some Processed Dried Soup Products

Preparation and Evaluation of Falafel Powder Free of Legumes

Preparation and evaluation of noodles from some legumes powder

Development and Quality Analysis of Dried Vegetable Soup Enriched with Purslane Leaves and Seeds Powder

Production of Vegetables Soup Powder Supplemented with Two Plant Protein Sources

Effect of Soybean Flour Supplementation and Cooking on proximate composition, minerals and Sensory evaluation of corn flour

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

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