Keywords: Vegetables, Dehydration, Rehydration, Water migration, Quality, Rehydration model

Solid ingredients of instant soups have received pervasive acceptance worldwide because of convenience and palatability. This paper summarizes the effective approaches to improve the quality of sol...

The effect of polymers (gelatin, starch, and maltodextrin) on the physical properties of freeze-dried model soup (sodium chloride, sucrose, and monosodium glutamate) was investigated. The polymers wer...