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[1]
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Development and Optimization of Nutritional, Functional and Shelf Stable Kodo Millet‐Incorporated Beverage Mix
Journal of Food Process Engineering,
2026
DOI:10.1111/jfpe.70445
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[2]
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Enhancement of antioxidant properties and gastrointestinal stability of instant soup powder through marine collagen peptide fortification
Food and Humanity,
2026
DOI:10.1016/j.foohum.2026.101042
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[3]
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Extraction of starch from bitter ginger (Zingiber zerumbet L. Smith) and its utilization in formulation of instant soup powder
Journal of Food Measurement and Characterization,
2026
DOI:10.1007/s11694-026-04530-4
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[4]
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Consumer knowledge, preference, and possible patronage of dried soup powders in Ghana
Food and Humanity,
2025
DOI:10.1016/j.foohum.2025.100873
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[5]
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Valorization of corn silk through incorporation in instant mix and analyzing its shelf life by kinetic modelling
Food Chemistry: X,
2024
DOI:10.1016/j.fochx.2024.101554
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[6]
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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
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[7]
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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
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[8]
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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
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[9]
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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
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[10]
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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
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[11]
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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
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[12]
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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
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[13]
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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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[14]
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Development and Biochemical Composition Assessment of Fish Powders from Bangladeshi Indigenous Fish Species and Shelf-Life Characteristics Evaluation During 90 Days of Room Temperature (27°C - 30°C) Storage
Food and Nutrition Sciences,
2019
DOI:10.4236/fns.2019.108069
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