Preparation and evaluation pringles ( potato dough based snack product) from unconventional raw materials

Preparation and Characterization of Whey Protein Edible Coating with Potato and Mango Peels: Application in Processed Cheese

STUDY OF PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF SOYA BEAN PROTEIN ISOLATE (LABORATORY-PRODUCED) AND ITS USE IN CAKE MAKING

USING OF SOME HYDROCOLLOIDS TO DECREASE OIL ABSORPTION AND THEIR EFFECT ON THE QUALITY OF FRIED POTATO CHIPS

Adding Value of mango and potato peels extract: A case of Edible biopolymer film for processed cheese

Physicochemical, Microbiological, And Sensorial Attributes of Rice bran or Soybean Oils Substituted Probiotic Soft Cheese Fat

Functional low-fat labneh fortified with resistant potato starch as prebiotic and assessed physicochemical, microbiological, and sensory properties during storage

PHYSICAL AND PHYSIOLOGICAL CHARACTERISTICS OF POTATO TUBERS RELATED TO STORAGE CONDITIONS

POTATO TUBERS QUALITY AS AFFECTED BY MODIFIED ATMOSPHERIC CONDITIONS AND PACKAGE TYPE DURING STORAGE

Production of Vegetables Soup Powder Supplemented with Two Plant Protein Sources