Production of Vegetables Soup Powder Supplemented with Two Protein Sources

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

PREPARATION AND EVALUATION OF SOME DRIED VEGETABLE SOUP MIXTURES

Comparison between Some Processed Dried Soup Products

Evaluation of Some Bakery Products Enriched with Purslane

Fortification of ice milk with purslane (<i>Portulaca oleracea</i>) bioactive compounds

Quality Properties of Pasta Fortification with legume Flour and Mallow (Malva parviflora L.) Leaves Powder

Incorporation of Okra Seeds Powder to Employ in some Foodstuffs Based on its Physical, Chemical and Sensorial Evaluation

Evaluation of dry soup of fermented barley with some vegetables.

Preparation of High Nutritional Quality Soup for the Elderly