PRODUCTION OF TORTILLA CHIPS FROM CORN AND/OR SORGHUM. VI. QUALITY OF LEGUME ENRICHED TORTILLA CHIPS

PRODUCTION OF TORTILLA CHIPS FROM CORN ANDIOR SORGHUM: ~~ II.EVALUATION OF STARCH GELATINIZATION AND CRYSTALLINITY

EVALUATION OF CORN SNACKS FORTIFIED WITH CHICK-PEA

QUALITY CHARACTERISTICS OF CORN TORTILLA PREPARED WITH DIFFERENT LEVELS OF RICE BRAN PROTEIN CONCENTRATE

Utilization of pomegranate and guava seeds in the manufacture of corn chips (Doritos) enriched with soybeans

PRODUCTION OF TORTILLA CHIPS FROM CORN AND/OR SORGHUM: V. STORAGE STABILITY WITH REGARD TO ANTIOXIDANTS USED

Chemicals and Biological Study on Tortilla Chips

FORTIFICATION OF MAIZE TORTILLA WITH SOME SPROUTED AND COOKED LEGUMES SEED MEAL MIXTURE

PRODUCTION OF TORTILLA CHIPS FROM CORN ANDIOR SORGHUM: :. I. PHYSICOCHEMICAL CHANGES OCCURRED IN STARCH GRANULES

PRODUCTION AND EVALUATION OF HIGH NUTRITION VALUE SNACKS