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ArticleProduction of functional macaroni products from soft wheat varieties of the Black Earth region based on aqueous garlic extract
ArticlePRODUCTION OF ENRICHED MACARONI AND PAN BREAD USING SOME SOURCES OF NUTRIENTS AND DIETARY FIBERS
ArticlePRODUCTION OF ENRICHED MACARONI AND PAN BREAD USING SOME SOURCES OF NUTRIENTS AND DIETARY FIBERS
ArticleChemical, Rheological, Sensorial and Functional Properties Buckwheat Semolina Flour Composite Pasta
ArticleChemical, Rheological, Sensorial and Functional Properties Buckwheat Semolina Flour Composite Pasta
ArticleEffect of different processing of white kidney beans on physicochemical and sensory characteristics of fortified pasta
ArticleEffect of different processing of white kidney beans on physicochemical and sensory characteristics of fortified pasta
ArticleSORGHUM PROTEIN CONCENTRATE AND ISOLATE AS A POTENTIAL SOURCE OF HIGH PROTEIN FOR SPAGHETTI MANUFACTURE
ArticleSORGHUM PROTEIN CONCENTRATE AND ISOLATE AS A POTENTIAL SOURCE OF HIGH PROTEIN FOR SPAGHETTI MANUFACTURE