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Development and nutritional index of ready to use fish products (RUFPs) from small fish species: Future superfoods for consumers
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Physicochemical and Sensory Characteristics of Instant Mushroom Soup Enriched with Jerusalem artichoke and Cauliflower
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Utilization of Chicken Eggshell Waste: A Potential Calcium Source for Incorporation into Vegetable Soup Mix
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The Effect of Freeze-Drying on the Properties of Polish Vegetable Soups
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Nutritional Content and Characteristics of Pumpkin Cream Soup with Tempeh Addition as Supplementary Food for Elderly
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Contribution of instant amaranth (Amaranthus hypochondriacus
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Food Science & Nutrition,
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Formulation and nutritional evaluation of a healthy vegetable soup powder supplemented with soy flour, mushroom, and moringa leaf
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