Production of Vegetables Soup Powder Supplemented with Two Protein Sources

Preparation of High Nutritional Quality Soup for the Elderly

Development and Quality Analysis of Dried Vegetable Soup Enriched with Purslane Leaves and Seeds Powder

PREPARATION AND EVALUATION OF SOME DRIED VEGETABLE SOUP MIXTURES

Evaluation of dry soup of fermented barley with some vegetables.

Physicochemical and Fatty Acid Profile of Development Dry Soup Mixes Properties Enriched with Germinated Flax, Chia and Psyllium Seeds

Physico- Chemical Evaluation of By-Products of Some Fruits Resulting From Food Processing

Comparative study on the Chemical Composition and Functional Properties of some Legume Protein Preparations

PREPARATION AND EVALUATION OF DRIED SOUP PRODUCED FROM DIFFERENT SWEET POTATO VARIETIES

Effects of Turmeric Addition on Chemical Composition, Antioxidant Activity and Sensory Evaluation of Lentil Soup