Evaluation of physical characteristics and sensory acceptance of newly developed vegetable-based soups
Main Article Content
Keywords
soup, vegetable, physical characteristics, sensory, children
Abstract
The average vegetables consumption of Malaysian children is relatively low and do not meet the recommendations set by Malaysian Dietary Guidelines. Serving vegetables in the form of blended soup may increase vegetable consumption among children. This study aimed to evaluate physical characteristics of newly developed vegetable-based soups and their sensory acceptance by Malaysian children from three main ethnicities. Three different soups were prepared by blending potatoes with different ratios of carrots, celery and leek. Soup A was made with 25 g of each type of vegetable, soup B was made by doubling the amount of vegetables used in A, and soup C was the same as soup B but with 50% more carrots. In terms of colour measurement, the L* value was significantly lower (p<0.05) in soup C than soups A and B, whereas the colour intensity of redness (a*) and yellowness (b*) was significantly higher (p<0.05). Mean sensory scores for attributes of colour, saltiness, sweetness and overall acceptance were highest for soup C. For the attribute of taste, mean score of soup C (5.4±2.2) was significantly higher (p<0.05) than that for soup A (3.3±2.0) among Malays, while no significant differences (p>0.05) were observed among Chinese and Indians. In conclusion, the vegetable soup with extra carrots was well-accepted by children from all three ethnicities and may be adopted as a dietary strategy to increase children’s vegetable intake.
References
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30. Chong KH, Lee ST, Ng SA, Khouw I, Poh BK. Fruit and Vegetable Intake Patterns and Their Associations with Sociodemographic Characteristics, Anthropometric Status and Nutrient Intake Profiles among Malaysian Children Aged 1-6 Years. Nutrients 2017;9.
31. Casagrande SS, Wang Y, Anderson C, Gary TL. Have Americans increased their fruit and vegetable intake? The trends between 1988 and 2002. Am J Prev Med 2007;32:257-63.
32. Hakim BNA, Yahya HM, Shahar S, Abdul Manaf Z. Fruit consumption and associated determinants in a sample of young urban Malaysian adults. Malays J Nutr 2018;24: 567-574.
33. Krolner R, Rasmussen M, Brug J, Klepp KI, Wind M, Due P. Determinants of fruit and vegetable consumption among children and adolescents: a review of the literature. Part II: qualitative studies. Int J Behav Nutr Phys Act 2011;8:112.
34. Yen ST, Tan AK. Who are eating and not eating fruits and vegetables in Malaysia? Int J Public Health 2012;57:945-51.
35. Anderson AS, Cox DN, McKellar S, Reynolds J, Lean ME, Mela DJ. Take Five, a nutrition education intervention to increase fruit and vegetable intakes: impact on attitudes towards dietary change. The British Journal of Nutrition 1998;80:133-40.
36. Te Velde SJ, Brug J, Wind M, Hildonen C, Bjelland M, Pérez-Rodrigo C, et al. Effects of a comprehensive fruit- and vegetable-promoting school-based intervention in three European countries: the Pro Children Study. Br J Nutr 2008;99:893-903.
37. Birch LL. Development of food preferences. Annu Rev Nutr 1999;19:41-62.
38. Nicklaus S, Boggio V, Chabanet C, Issanchou S. A prospective study of food variety seeking in childhood, adolescence and early adult life. Appetite 2005;44:289-97.
39. Ludwig DS. The glycemic index: physiological mechanisms relating to obesity, diabetes, and cardiovascular disease. Jama 2002;287:2414-23.
40. Matthews VL, Wien M, Sabaté J. The risk of child and adolescent overweight is related to types of food consumed. Nutr J 2011;10:71.
41. Slavin J, Green H. Dietary fibre and satiety. Nutrition Bulletin 2007; 32: 32-42.
42. Mourao DM, Bressan J, Campbell WW, Mattes RD. Effects of food form on appetite and energy intake in lean and obese young adults. Int J Obes 2007;31:1688-95.
43. Mattes RD, Campbell WW. Effects of food form and timing of ingestion on appetite and energy intake in lean young adults and in young adults with obesity. J AM DIET ASSOC 2009;109:430-7.
44. DiMeglio DP, Mattes RD. Liquid versus solid carbohydrate: effects on food intake and body weight. Int J Obes 2000;24:794-800.
45. Flood JE, Rolls BJ. Soup preloads in a variety of forms reduce meal energy intake. Appetite 2007;49:626-34.
46. Zhu Y, Hsu WH, Hollis JH. The impact of food viscosity on eating rate, subjective appetite, glycemic response and gastric emptying rate. PloS one 2013;8:e67482.
47. Mattes R. Soup and satiety. Physiol Behav 2005;83:739-47.
48. Clegg ME, Ranawana V, Shafat A, Henry CJ. Soups increase satiety through delayed gastric emptying yet increased glycaemic response. Eur J Clin Nutr 2013;67:8-11.
49. Zhu Y, Hsu WH, Hollis JH. Increasing the number of masticatory cycles is associated with reduced appetite and altered postprandial plasma concentrations of gut hormones, insulin and glucose. Br J Nutr 2013;110:384-90.
50. Miyaki T, Imada T, Hao SS, Kimura E. Monosodium L-glutamate in soup reduces subsequent energy intake from high-fat savoury food in overweight and obese women. Br J Nutr 2016;115:176-84.
51. Bertrais S, Galan P, Renault N, Zarebska M, Preziosi P, Hercberg S. Consumption of soup and nutritional intake in French adults: consequences for nutritional status. J Hum Nutr Diet 2001;14:121-8.
52. Abdullah NF, Teo PS, Foo LH. Ethnic Differences in the Food Intake Patterns and Its Associated Factors of Adolescents in Kelantan, Malaysia. Nutrients 2016;8.
53. Jinap S, Hajeb P, Karim R, Norliana S, Yibadatihan S, Abdul-Kadir R. Reduction of sodium content in spicy soups using monosodium glutamate. Food Nutr Res 2016;60:30463.
54. Farzana T, Mohajan S, Saha T, Hossain MN, Haque MZ. Formulation and nutritional evaluation of a healthy vegetable soup powder supplemented with soy flour, mushroom, and moringa leaf. Food Sci Nutr 2017;5:911-20.
55. Izzah AN, Aminah A, Pauzi AF, Lee YH, Rozita WM, Fatimah DD. Patterns of fruits and vegetable consumption among adults of different ethnics in Selangor, Malaysia. Int Food Res J 2012;19:1095-1107.
56. AOAC. Official methods of analysis, Association of Official Analytical Chemist International, ed.18th, Washington DC 2005.
57. Chen AW, Resurreccion AVA, Paguio LP. Age Appropriate Hedonic 582 Scales To Measure Food Preferences of Young Children. J Sens Stud 1996;11:141–163.
58. Guinard, JX. Sensory and consumer testing with children. Trends Food Sci Tech 2000; 11: 273–283.
59. Suzuki M, Kimura R, Kido Y, Inoue T, Moritani T, Nagai N. Color of hot soup modulates postprandial satiety, thermal sensation, and body temperature in young women. Appetite 2017;114:209-16.
60. Baxter IA, Schroder MJA. Children's perceptions of and preferences for vegetables in the west of Scotland: the role of demographic factors. J Sens Stud 2007;15:361-381.
61. Zeinstra GG, Koelen MA, Kok FJ, de Graaf C. The influence of preparation method on children’s liking for vegetables. Food Qual Prefer 2010; 21:906-914.
62. Poelman AM, Delahunty CM. The effect of preparation method and typicality of colour on children's acceptance for vegetables. Food Qual Prefer 2011; 22: 355-364
63. Søndergaard HA, Edelenbos M. What parents prefer and children like – Investigating choice of vegetable-based food for children. Food Qual Prefer 2007;18: 949-962.
64. Green BG, Nachtigal D. Temperature Affects Human Sweet Taste via At Least Two Mechanisms. Chem Senses 2015;40:391-9.
65. Raithore S, Dea S, Plotto A et al. Effect of blending Huanglongbing (HLB) disease affected orange juice with juice from healthy orange on flavor quality.LWT-Food Sciences and Technology 2015;62: 868-874.
66. Dickinson E. On the road to understanding and control of creaminess perception in food colloids.Food Hydrocoll 2018;77: 372–385.
67. de Wijk RA, Terpstra MEJ, Janssen AM, Prinz JF. Perceived creaminess of semi-solid foods. Trends Food Sci Tech 2016;17: 412-422.
68. Kristensen M, Jensen MG. Dietary fibres in the regulation of appetite and food intake. Importance of viscosity. Appetite 2011;56:65-70.
69. Kumanyika SK. Environmental influences on childhood obesity: ethnic and cultural influences in context. Physiol Behav 2008;94:61-70.
70. USDA, Agricultural Research Service.National Nutrient Database for Standard Reference Legacy Release.USDA Food Composition Databases.Available at: https://ndb.nal.usda.gov/ndb/ (accessed 19 September 2019)
71. Kooti W, Daraei N. A Review of the Antioxidant Activity of Celery ( Apium graveolens L). J Evid Based Complementary Altern Med 2017;22:1029-34.
72. Vaidya V, Ingold KU, Pratt DA. Garlic: source of the ultimate antioxidants--sulfenic acids. Angew Chem Int Ed Engl 2009;48:157-60.
73. Rodriguez-Concepcion M, Avalos J, Bonet ML et al. A global perspective on carotenoids: Metabolism, biotechnology, and benefits for nutrition and health. Prog Lipid Res 2018;70:62-93.
74. Kratz M, Baars T, Guyenet S. The relationship between high-fat dairy consumption and obesity, cardiovascular, and metabolic disease. Eur J Nutr 2013;52:1-24.
75. Slavin JL. Dietary fiber and body weight. Nutrition 2005;21:411-8.
76. Mat Daud @ Daud N, Fadzil NI, Yan LK, Makbul IAA, Yahya NFS, Teh AH, Rahman HA. Knowledge, attitude and practice regarding dietary fibre intake among Malaysian rural and urban adolescents. Malays J Nutr 2018; 24: 77-88.
77. Hakim BNA, Yahya HM, Shahar S, Abdul Manaf Z. Influence of fruit and vegetable intake on satiety and energy intake: A Review. Sains Malays 2018; 47: 2381-2390.
2. Daniels SR, Arnett DK, Eckel RH, et al. Overweight in children and adolescents: pathophysiology, consequences, prevention, and treatment. Circulation 2005;111:1999-2012.
3. Reilly J, Houston-Callaghan K, Donaghey Z, Hammed S. Physical health consequences of child and adolescent obesity. In: Crawford D, Jeffery RW, Ball K, Brug J, eds. Obesity epidemiology.Oxford, UK: Oxford University Press 2010. pp 27–42.
4. Bhave S, Bavdekar A, Otiv M. IAP National Task Force for Childhood Prevention of Adult Diseases: Childhood Obesity. Indian Pediatr 2004;41:559-75.
5. Fernández-Sánchez A, Madrigal-Santillán E, Bautista M, et al. Inflammation, Oxidative Stress, and Obesity. Int J Mol Sci 2011;12:3117-32.
6. Popkin BM, Doak CM. The obesity epidemic is a worldwide phenomenon. Nutr Rev 1998; 56:106-14.
7. NCD Risk Factor Collaboration (NCD-RisC). Worldwide trends in body-mass index, underweight, overweight and obesity from 1975 to 2016: a pooled analysis of 2416 population-based measurement studies in 128.9 million children, adolescents, and adults. Lancet 2017; 390: 2627–2642.
8. Piernas C, Wang D, Du S, et al. Obesity, non-communicable disease (NCD) risk factors and dietary factors among Chinese school-aged children. Asia Pac J Clin Nutr 2016;25(4):826-40.
9. Simbolon D, Yorita E, Talib R. Consequences of overweight and obesity in adolescents against the risk of hypertension in adulthood. Kemas. National Public Health Journal 2019; 14:28-36.
10. Craigie AM, Lake AA, Kelly SA, Adamson AJ, Mathers JC. Tracking of obesity-related behaviours from childhood to adulthood: A systematic review. Maturitas 2011;70:266-84.
11. Poh BK, Lee ST, Yeo GS, et al. Low socioeconomic status and severe obesity are linked to poor cognitive performance in Malaysian children. BMC public health 2019;19: 541.
12. Sahoo K, Sahoo B, Choudhury AK, Sofi NY, Kumar R, Bhadoria AS. Childhood obesity: causes and consequences. J Family Med Prim Care 2015;4:187-92.
13. National Coordinating Committee on Food and Nutrition (NCCFN). Recommended Nutrient Intakes for Malaysia. A Report of The Technical Working Group on Nutritional Guidelines.Ministry of Health Malaysia, Putrajaya 2017.
14. Poh BK, Ng BK, Siti Haslinda MD, et al. Nutritional status and dietary intakes of children aged 6 months to 12 years: findings of the Nutrition Survey of Malaysian Children (SEANUTS Malaysia). Br J Nutr 2013;3:S21-35.
15. Institute for Public Health (IPH). National Health and Morbidity Survey (NHMS) Non-communicable diseases, healthcare demand, and health literacy—Key Findings 2019. Available at: http://www.iku.gov.my/images/IKU/Document/REPORT/NHMS2019/Fact_Sheet_NHMS_2019-English.pdf (accessed 29 June 2020).
16. Ministry of Health Malaysia. Nutrition Research Priorities in Malaysia (2016-2020). Technical Working Group on Nutrition Research for National Coordinating Committee on Food and Nutrition 2016. Availableat: http://nutrition.moh.gov.my/wpcontent/uploads/2016/12/FA_Buku_NRP.pdf (accessed 11 April 2020).
17. National Coordinating Committee on Food and Nutrition. National Plan of Action for Nutrition of Malaysia III 2016-2025.Ministry of Health Malaysia. 2016. Available at: http://nutrition. moh.gov.my/wpcontent/uploads/2016/12/NPANM_III.pdf (accessed 24 April 2020).
18. Serdula MK, Ivery D, Coates RJ, Freedman DS, Williamson DF, Byers T. Do obese children become obese adults? A review of the literature. Prev Med 1993;22:167-77.
19. Singh AS, Mulder C, Twisk JW, van Mechelen W, Chinapaw MJ. Tracking of childhood overweight into adulthood: a systematic review of the literature. Obesity Rev 2008;9:474-88.
20. Mikkila V, Rasanen L, Raitakari OT, Pietinen P, Viikari J. Consistent dietary patterns identified from childhood to adulthood: the cardiovascular risk in Young Finns Study. Br J Nutr 2005;93:923-31.
21. Rolland-Cachera MF, Deheeger M, Maillot M, Bellisle F. Early adiposity rebound: causes and consequences for obesity in children and adults. Int J Obes 2005.2006;30 Suppl 4:S11-7.
22. de Onis M, Blossner M, Borghi E. Global prevalence and trends of overweight and obesity among preschool children. AM J CLIN NUTR 2010;92:1257-64.
23. Noor MI. The nutrition and health transition in Malaysia. Public Health Nutr 2002;5:191-5.
24. Popkin BM, Adair LS, Ng SW. Global nutrition transition and the pandemic of obesity in developing countries. Nutr Rev 2012;70:3-21.
25. Goh EV, Azam-Ali S, McCullough F, Roy Mitra S. The nutrition transition in Malaysia; key drivers and recommendations for improved health outcomes. BMC nutrition 2020;6:32.
26. National Coordinating Committee on Food and Nutrition (NCCFN). Malaysian Dietary Guidelines for Children and Adolescents. Ministry of Health Malaysia, Putrajaya 2013.
27. Koo HC, Poh BK, Lee ST, Chong KH, Bragt MC, Abd Talib R. Are Malaysian Children Achieving Dietary Guideline Recommendations? Asia-Pac J Public Health 2016;28:8s-20s.
28. World Health Organization (WHO). The World Health Report: Reducing Risks, Promoting Healthy Life. Geneva, Switzerland: WHO; 2002.
29. Yen ST, Tan AK, Feisul MI. Consumption of fruits and vegetables in Malaysia: profiling the daily and nondaily consumers. Asia-Pac J Public Health 2015;27:2635-50.
30. Chong KH, Lee ST, Ng SA, Khouw I, Poh BK. Fruit and Vegetable Intake Patterns and Their Associations with Sociodemographic Characteristics, Anthropometric Status and Nutrient Intake Profiles among Malaysian Children Aged 1-6 Years. Nutrients 2017;9.
31. Casagrande SS, Wang Y, Anderson C, Gary TL. Have Americans increased their fruit and vegetable intake? The trends between 1988 and 2002. Am J Prev Med 2007;32:257-63.
32. Hakim BNA, Yahya HM, Shahar S, Abdul Manaf Z. Fruit consumption and associated determinants in a sample of young urban Malaysian adults. Malays J Nutr 2018;24: 567-574.
33. Krolner R, Rasmussen M, Brug J, Klepp KI, Wind M, Due P. Determinants of fruit and vegetable consumption among children and adolescents: a review of the literature. Part II: qualitative studies. Int J Behav Nutr Phys Act 2011;8:112.
34. Yen ST, Tan AK. Who are eating and not eating fruits and vegetables in Malaysia? Int J Public Health 2012;57:945-51.
35. Anderson AS, Cox DN, McKellar S, Reynolds J, Lean ME, Mela DJ. Take Five, a nutrition education intervention to increase fruit and vegetable intakes: impact on attitudes towards dietary change. The British Journal of Nutrition 1998;80:133-40.
36. Te Velde SJ, Brug J, Wind M, Hildonen C, Bjelland M, Pérez-Rodrigo C, et al. Effects of a comprehensive fruit- and vegetable-promoting school-based intervention in three European countries: the Pro Children Study. Br J Nutr 2008;99:893-903.
37. Birch LL. Development of food preferences. Annu Rev Nutr 1999;19:41-62.
38. Nicklaus S, Boggio V, Chabanet C, Issanchou S. A prospective study of food variety seeking in childhood, adolescence and early adult life. Appetite 2005;44:289-97.
39. Ludwig DS. The glycemic index: physiological mechanisms relating to obesity, diabetes, and cardiovascular disease. Jama 2002;287:2414-23.
40. Matthews VL, Wien M, Sabaté J. The risk of child and adolescent overweight is related to types of food consumed. Nutr J 2011;10:71.
41. Slavin J, Green H. Dietary fibre and satiety. Nutrition Bulletin 2007; 32: 32-42.
42. Mourao DM, Bressan J, Campbell WW, Mattes RD. Effects of food form on appetite and energy intake in lean and obese young adults. Int J Obes 2007;31:1688-95.
43. Mattes RD, Campbell WW. Effects of food form and timing of ingestion on appetite and energy intake in lean young adults and in young adults with obesity. J AM DIET ASSOC 2009;109:430-7.
44. DiMeglio DP, Mattes RD. Liquid versus solid carbohydrate: effects on food intake and body weight. Int J Obes 2000;24:794-800.
45. Flood JE, Rolls BJ. Soup preloads in a variety of forms reduce meal energy intake. Appetite 2007;49:626-34.
46. Zhu Y, Hsu WH, Hollis JH. The impact of food viscosity on eating rate, subjective appetite, glycemic response and gastric emptying rate. PloS one 2013;8:e67482.
47. Mattes R. Soup and satiety. Physiol Behav 2005;83:739-47.
48. Clegg ME, Ranawana V, Shafat A, Henry CJ. Soups increase satiety through delayed gastric emptying yet increased glycaemic response. Eur J Clin Nutr 2013;67:8-11.
49. Zhu Y, Hsu WH, Hollis JH. Increasing the number of masticatory cycles is associated with reduced appetite and altered postprandial plasma concentrations of gut hormones, insulin and glucose. Br J Nutr 2013;110:384-90.
50. Miyaki T, Imada T, Hao SS, Kimura E. Monosodium L-glutamate in soup reduces subsequent energy intake from high-fat savoury food in overweight and obese women. Br J Nutr 2016;115:176-84.
51. Bertrais S, Galan P, Renault N, Zarebska M, Preziosi P, Hercberg S. Consumption of soup and nutritional intake in French adults: consequences for nutritional status. J Hum Nutr Diet 2001;14:121-8.
52. Abdullah NF, Teo PS, Foo LH. Ethnic Differences in the Food Intake Patterns and Its Associated Factors of Adolescents in Kelantan, Malaysia. Nutrients 2016;8.
53. Jinap S, Hajeb P, Karim R, Norliana S, Yibadatihan S, Abdul-Kadir R. Reduction of sodium content in spicy soups using monosodium glutamate. Food Nutr Res 2016;60:30463.
54. Farzana T, Mohajan S, Saha T, Hossain MN, Haque MZ. Formulation and nutritional evaluation of a healthy vegetable soup powder supplemented with soy flour, mushroom, and moringa leaf. Food Sci Nutr 2017;5:911-20.
55. Izzah AN, Aminah A, Pauzi AF, Lee YH, Rozita WM, Fatimah DD. Patterns of fruits and vegetable consumption among adults of different ethnics in Selangor, Malaysia. Int Food Res J 2012;19:1095-1107.
56. AOAC. Official methods of analysis, Association of Official Analytical Chemist International, ed.18th, Washington DC 2005.
57. Chen AW, Resurreccion AVA, Paguio LP. Age Appropriate Hedonic 582 Scales To Measure Food Preferences of Young Children. J Sens Stud 1996;11:141–163.
58. Guinard, JX. Sensory and consumer testing with children. Trends Food Sci Tech 2000; 11: 273–283.
59. Suzuki M, Kimura R, Kido Y, Inoue T, Moritani T, Nagai N. Color of hot soup modulates postprandial satiety, thermal sensation, and body temperature in young women. Appetite 2017;114:209-16.
60. Baxter IA, Schroder MJA. Children's perceptions of and preferences for vegetables in the west of Scotland: the role of demographic factors. J Sens Stud 2007;15:361-381.
61. Zeinstra GG, Koelen MA, Kok FJ, de Graaf C. The influence of preparation method on children’s liking for vegetables. Food Qual Prefer 2010; 21:906-914.
62. Poelman AM, Delahunty CM. The effect of preparation method and typicality of colour on children's acceptance for vegetables. Food Qual Prefer 2011; 22: 355-364
63. Søndergaard HA, Edelenbos M. What parents prefer and children like – Investigating choice of vegetable-based food for children. Food Qual Prefer 2007;18: 949-962.
64. Green BG, Nachtigal D. Temperature Affects Human Sweet Taste via At Least Two Mechanisms. Chem Senses 2015;40:391-9.
65. Raithore S, Dea S, Plotto A et al. Effect of blending Huanglongbing (HLB) disease affected orange juice with juice from healthy orange on flavor quality.LWT-Food Sciences and Technology 2015;62: 868-874.
66. Dickinson E. On the road to understanding and control of creaminess perception in food colloids.Food Hydrocoll 2018;77: 372–385.
67. de Wijk RA, Terpstra MEJ, Janssen AM, Prinz JF. Perceived creaminess of semi-solid foods. Trends Food Sci Tech 2016;17: 412-422.
68. Kristensen M, Jensen MG. Dietary fibres in the regulation of appetite and food intake. Importance of viscosity. Appetite 2011;56:65-70.
69. Kumanyika SK. Environmental influences on childhood obesity: ethnic and cultural influences in context. Physiol Behav 2008;94:61-70.
70. USDA, Agricultural Research Service.National Nutrient Database for Standard Reference Legacy Release.USDA Food Composition Databases.Available at: https://ndb.nal.usda.gov/ndb/ (accessed 19 September 2019)
71. Kooti W, Daraei N. A Review of the Antioxidant Activity of Celery ( Apium graveolens L). J Evid Based Complementary Altern Med 2017;22:1029-34.
72. Vaidya V, Ingold KU, Pratt DA. Garlic: source of the ultimate antioxidants--sulfenic acids. Angew Chem Int Ed Engl 2009;48:157-60.
73. Rodriguez-Concepcion M, Avalos J, Bonet ML et al. A global perspective on carotenoids: Metabolism, biotechnology, and benefits for nutrition and health. Prog Lipid Res 2018;70:62-93.
74. Kratz M, Baars T, Guyenet S. The relationship between high-fat dairy consumption and obesity, cardiovascular, and metabolic disease. Eur J Nutr 2013;52:1-24.
75. Slavin JL. Dietary fiber and body weight. Nutrition 2005;21:411-8.
76. Mat Daud @ Daud N, Fadzil NI, Yan LK, Makbul IAA, Yahya NFS, Teh AH, Rahman HA. Knowledge, attitude and practice regarding dietary fibre intake among Malaysian rural and urban adolescents. Malays J Nutr 2018; 24: 77-88.
77. Hakim BNA, Yahya HM, Shahar S, Abdul Manaf Z. Influence of fruit and vegetable intake on satiety and energy intake: A Review. Sains Malays 2018; 47: 2381-2390.
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Lim SY, Rosmawati D, Yatiman NH, Wong JE, Haron H, Poh BK. Evaluation of physical characteristics and sensory acceptance of newly developed vegetable-based soups. Progr Nutr [Internet]. 2022 Dec. 23 [cited 2024 Nov. 5];24(4):e2022118. Available from: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/10383
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How to Cite
1.
Lim SY, Rosmawati D, Yatiman NH, Wong JE, Haron H, Poh BK. Evaluation of physical characteristics and sensory acceptance of newly developed vegetable-based soups. Progr Nutr [Internet]. 2022 Dec. 23 [cited 2024 Nov. 5];24(4):e2022118. Available from: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/10383
