Physicochemical and Sensory Characteristics of Instant Mushroom Soup Enriched with Jerusalem artichoke and Cauliflower

The present study aimed to develop instant mushroom soup fortified with mixed Jerusalem artichoke and Cauliflower powders (JACF) instead of wheat flour at different levels (5, 10, 15, and 20%) based on dry weight as natural sources of protein, ash, fiber, inulin, and bioactive components. Based on t...

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Detalles Bibliográficos
Autores principales: Saed, Badr, El-Waseif, Mohammed, Fahmy, Hany, Shaaban, Hamdy, Ali, Hatem, Elkhadragy, Manal, Yehia, Hany, Farouk, Amr
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601743/
https://www.ncbi.nlm.nih.gov/pubmed/37431005
http://dx.doi.org/10.3390/foods11203260

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601743/
https://www.ncbi.nlm.nih.gov/pubmed/37431005
http://dx.doi.org/10.3390/foods11203260

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