Development and Quality Analysis of Protein Enriched Instant Soup Mix

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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E-mail: fns@scirp.org

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"Development and Quality Analysis of Protein Enriched Instant Soup Mix"
written by Monirul Islam, Md Nazirul Islam Sarker, Md Shahidul Islam, Adhita Sri Prabakusuma, Niaz Mahmud, Yang Fang, Peipei Yu, Wenshui Xia,
published by Food and Nutrition Sciences, Vol.9 No.6, 2018

has been cited by the following article(s):

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[15]	Development of Mung Dal based instant soup mix fortified with Moringa: A review
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[22]	DEVELOPMENT AND NUTRITIONAL ASSESSMENT OF INSTANT FISH SOUP POWDER
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[1]	Developing a nutritious soup product using purple sweet potatoes supplemented with composite of vegetables and freezed-dried chicken Food Science and Technology, 2023 DOI:10.1590/fst.119922

[2]	Chitosan edible coating: a potential control of toxic biogenic amines and enhancing the quality and shelf life of chilled tuna filets Frontiers in Sustainable Food Systems, 2023 DOI:10.3389/fsufs.2023.1177010

[3]	Formation of colloidal micro‐nano particles and flavor characteristics of Greenland halibut bone soup Journal of Food Science, 2022 DOI:10.1111/1750-3841.15979

[4]	Prototipo de alimento deshidratado con base en harina de auyama enriquecido con fuentes proteicas no convencionales Revista U.D.C.A Actualidad & Divulgación Científica, 2022 DOI:10.31910/rudca.v25.n1.2022.1844

[5]	Development and nutritional index of ready to use fish products (RUFPs) from small fish species: Future superfoods for consumers Applied Food Research, 2022 DOI:10.1016/j.afres.2022.100111

[6]	Effects of oven and foam mat drying on proximate, functional, and reconstitution characteristics of instant powders from selected legumes Journal of Food Processing and Preservation, 2022 DOI:10.1111/jfpp.16545

[7]	Physico–chemical characteristics of fish flour prepared from locally available small indigenous fish species of Assam Journal of Food Processing and Preservation, 2021 DOI:10.1111/jfpp.15704

[8]	Potential of Chickpea Flours with Different Microstructures as Multifunctional Ingredient in an Instant Soup Application Foods, 2021 DOI:10.3390/foods10112622

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