HIGHLIGHTS
- who: Pornrat Sinchaipanit et al. from the Institute of Nutrition, Mahidol University, Phutthamonthon , Road, Salaya, Nakhon Pathom, Thailand have published the paper: Formulation of Ready-to-Eat Soup for the Elderly: Nutritional Composition and Storage Stability Study, in the Journal: Foods 2023, 12, 1680. of /2023/
- what: Utilizing the agricultural commodities and common thermal process to develop elderly soup products based on recommended macronutrient requirements was the objective of this research.
- how: The results indicated that among all formulations the F7 formula comprised brown rice (15 g) pumpkin (32.5 g) sweetcorn (12 . . .
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