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

COOKING QUALITY, SENSORY EVALUATION AND NUTRITIONAL VALUE OF INSTANT NOODLES FORTIFIED BY SPINACH AND ARTICHOKE

Production of Vegetables Soup Powder Supplemented with Two Plant Protein Sources

Quality evaluation of untraditional instant stock powder from some legumes

Comparison between Some Processed Dried Soup Products

Preparation of High Nutritional Quality Soup for the Elderly

PREPARATION AND EVALUATION OF SOME DRIED VEGETABLE SOUP MIXTURES

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

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

UTILIZATION OF ARTICHOKE LEAVES AS HEALTHY DRINK