الفهرس 
Characterization of snack foods formulasOnly 14 pages are availabe for public view
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Abstract
This study was conducted to evaluate the quality of different types of snack foods. Evaluation include both chemical composition and microbiological aspects.
Egyptian traditional diet have been changed during the last two decades into a more diversified varieties specially the take-away diets like potato chips, snacks, cakes and koshary consumed usually by children, adolescents and school adults.
Corn snacks are frequently referred to as ( Empty calories ) or
”Junk Foods”. However, in spite of its low protein content, corn is
an important source of protein in Latin America and developed,
countries. In these regions of the world, lime -- treated corn is. a
staple food, providing also significant amounts of calories and
minerals. Thus, the development of more nutritious corn-based
foods which meet popular dietary habits is critical.-These Foods can
serve as vehicles for important nutrients while being readily
accepted by the population ( Ekvall and Vallo,1983 ).