Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends
Vegetable soups and creams have gained popularity among consumers worldwide due to the wide variety of raw materials (vegetable fruits, tubers, bulbs, leafy vegetables, and legumes) that can be used in their formulation which has been recognized as a healthy source of nutrients (mainly proteins, die...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-12-01
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| Series: | Plants |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2223-7747/9/12/1769 |