Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends

Vegetable soups and creams have gained popularity among consumers worldwide due to the wide variety of raw materials (vegetable fruits, tubers, bulbs, leafy vegetables, and legumes) that can be used in their formulation which has been recognized as a healthy source of nutrients (mainly proteins, die...

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Detalles Bibliográficos
Autores principales: Fernández-López, Juana, Botella-Martínez, Carmen, Navarro-Rodríguez de Vera, Casilda, Sayas-Barberá, María Estrella, Viuda-Martos, Manuel, Sánchez-Zapata, Elena, Pérez-Álvarez, José Angel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7764940/
https://www.ncbi.nlm.nih.gov/pubmed/33327480
http://dx.doi.org/10.3390/plants9121769

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7764940/
https://www.ncbi.nlm.nih.gov/pubmed/33327480
http://dx.doi.org/10.3390/plants9121769

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