Development of cream soup from mung bean: Preparation of mung bean cream soup for adults / Suwanna Chavakorn (CONFIDENTIAL)
โดย: Chavakorn, Suwanna
ผู้แต่งร่วม: Thailand Institute of Scientific and Technological Research
Language: Thai ชื่อชุด: Class. Invest. no. 51ข้อมูลการพิมพ์: Bangkok : Thailand Institute of Scientific and Technological Research, 1975 รายละเอียดตัวเล่ม: 13p.หัวเรื่อง: Mung bean cream soup | Mung beans | Soups | ถั่วเขียวสาระสังเขป: The preliminary results of experimental attempts to make instant soup powder from mung bean is presented. The soup powder was prepared from whole mung bean by mixing cooked dehulled mung bean and flavouring agents together into a paste. Then the paste was dried in the hot-air oven and ground into powder. The cream soup can be easily prepared by cooking 20 grammes of soup powder in 150 millilitres of water until it boils. One bowl of soup (20 grammes of soup powder) contains about 4 grammes of protein (approx. 20%), 1.2 grammes of fat (approx. 6%) and 11.4 grammes of carbohydrate (approx. 57%) providing 72.4 calories. - Author.
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