Exploring the effect of pumpkin, soy, and sweet potato flours on soup's nutrition, antioxidant capacity, and sensory attributes
Soups are popular worldwide due to their diverse ingredients, providing essential nutrients and bioactive compounds. The study aimed to develop a soup using composite flours from pumpkin, soybean, sweet potato, and corn. The research assessed how varying ratios of pumpkin flour (20-50 %), along with...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X25001352 |
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