Studies on production of different snack blends

PREPARATION OF SOME FOOD PRODUCTS FROM SOME UNTRADITIONAL AGRICULTURE SOURCES.

PREPARATION OF SOME FOOD PRODUCTS FROM SOME UNTRADITIONAL AGRICULTURE SOURCES.

PRODUCTION AND EVALUATION OF HIGH NUTRITION VALUE SNACKS

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

Characterization and Evaluation of Modified Potato Peel Starch and Soy Protein Isolate for Formulation in Reduced-Fat Mayonnaise

Production and evaluation of some extruded food products using spirulina algae

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

ACCEPTABILITY OF NOVEL SNACKS MANU-FACTURED BY PARTIALLY CORN SUBSTITUTION WITH UNTRADITIONAL FOODSTUFFS

Characterization of incorporated Biscuit with Jatropha seed as non-traditional protein