出版社：Defence Scientific Information & Documentation Centre
摘要：Proximate and mineral composition of soup powders prepared in the laboratory and obtained from U.K. has been determined. The results show that (i) they are rich in proteins, carbohydrates (starch and sugars) and fairly rich in fat and minerals like calcium, phosphorus and iron; (ii) Sodium chloride forms the major component of ash and its concentration in the soup is directly proportional to the extent of dilution required for reconstitution; (iii) In general, the quantity of diluents like starch and cane sugar used in commercial soups is fairly high when compared with the laboratory samples.
