Physical, Functional and Microbiological Parameters of Tomato-Broccoli Blended Instant Vegetable Soup Mix
Kamaldeep Kour, Monika Sood, Julie D. Bandral, Neeraj Gupta & Anjali Kumari · European Journal of Nutrition & Food Safety · 2024
The aim of the present study was to develop functional instant soup mix and to assess its physical and functional parameters during ambient storage conditions. For the development of instant soup mix, tomato and broccoli were blended in different proportions of 100:0, 95:05, 90:1...
Open access
Research Article
10.9734/ejnfs/2024/v16i41412