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Effect of incorporation of soy flour on functional, nutritional, and sensory properties of mushroom–moringa‐supplemented healthy soup
The research study was conducted to evaluate the effect of soy flour on functional, nutritional, and sensory properties of mushroom–moringa‐supplemented soup which could be used as a protein‐supplemented ready‐to‐eat food. In this study, corn flour was supplemented with soy flour at different levels...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5980254/ https://www.ncbi.nlm.nih.gov/pubmed/29876105 http://dx.doi.org/10.1002/fsn3.594 |