1. Acceptability of Soup Powders Made from Selected Traditional Leafy Vegetables Grown in Lindi, Tanzania;Abdallah,2021
2. Ice cream supplemented with roasted and grilled corn powders: physical properties, rheology, antioxidant activity, color, sensory evaluation, and production cost;Abdeldaiem;Int. J. Gastron. Food Sci.,2023
3. Nutritional Efficacy Based Vegetables Selection for the Development of Ready to Cook Soup Mix Formulations;Akasapu,2022
4. Efficacy of score deviation method as a novel sensory evaluation technique for the identification of optimal mixed vegetable soup formulations;Akasapu;Int. J. Gastron. Food Sci.,2023
5. Recipe standardization, nutrient composition and sensory evaluation of waterleaf (Talinum triangulare) and wild spinach (Gnetum africanum) soup “afang” commonly consumed in South-south Nigeria;Alozie;Food Chem.,2018