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Instant soup premix from mushroom, potato starch, corn starch and xanthan gum: production, physicochemical and storage characteristics | Synapse
March 3, 2026
Instant soup premix from mushroom, potato starch, corn starch and xanthan gum: production, physicochemical and storage characteristics
LR
Lubna Rasool
AR
Abdul Rouf
TA
Tawheed Amin
Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir
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Instant soup premix demonstrates stable physicochemical characteristics over time, reinforcing its quality.
Storage conditions significantly influence the preservation of ingredient integrity, such as mushroom and starch.
Production involved combining mushroom with potato starch, corn starch, and xanthan gum to enhance texture and flavor.
These findings may enable the development of high-quality convenience foods in the culinary market.
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Cite This Study
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Rasool et al. (Thu,) studied this question.
synapsesocial.com/papers/69a7677ebadf0bb9e87e125e
https://doi.org/https://doi.org/10.1007/s11694-025-04009-8