The Effects of Preprocessing and Drying Methods on the Quality of a Nutritious Dried Soup Product Derived from Purple Sweet Potatoes and Chinese Kale Leaves.
In general, most traditional cream soups are high in carbohydrates and low in calcium, fiber, and phytochemicals, which reduces their nutritional value. Therefore, the development of purple sweet potato soup fortified with Chinese kale was important to enhance its nutritional value and address malnu...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 13; no. 1; pp. 271 - 290 |
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| Autores principales: | , , , , , |
| Formato: | pictorial research tables/charts Journal Article |
| Publicado: |
Current Research in Nutrition & Food Science
Apr2025
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| Acceso en línea: | Ver este registro en EBSCOhost |