PREPARATION AND EVALUATION A FERMENTED FORMULA FOR ELDERLY

Assessment Quality of Instant Vegetables Soup Fortified with Artichoke Powder

Comparison between Some Processed Dried Soup Products

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

Production of Vegetables Soup Powder Supplemented with Two Plant Protein Sources

Quality evaluation of untraditional instant stock powder from some legumes

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

Production of Beverages with Nutritional Value for Some Sensitive Groups

PREPARATION AND EVALUATION OF SOME DRIED VEGETABLE SOUP MIXTURES

Nutritional and Health Requirements to Achieve Quality in The Localization of Baby Food Industry