today the nutritional value of the meals, including snacks has increased because of consumer demand for healthy food. so the aim of this study was to examine the effect of adding stabilized wheat germ on levels of 0, 3, 6, 9, 12 and 15% (based on flour weight) on the quantity and quality of the un-extruded snacks. in order to measure the color values the image processing technique and image j s...

The processing of fruit generates large amounts different by-products, such as pomace. extrusion process gives an opportunity for their utilization a good source pro-health components. Therefore, this research focused on the pomaces (cherries, blackcurrants, and chokeberries) value-added component extruded corn snacks. effect level pomace addition content bioactive polyphenols nutritional value...