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Application of food products electrical model parameters for evaluation of apple purée dilution

✍ Scribed by Ryszard Żywica; Grażyna Pierzynowska-Korniak; Joanna Wójcik

Book ID
108170929
Publisher
Elsevier Science
Year
2005
Tongue
English
Weight
272 KB
Volume
67
Category
Article
ISSN
0260-8774

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✍ Anna Arnoldi; Donatella Resta; Francesca Brambilla; Giovanna Boschin; Alessandra 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 252 KB

## Abstract Foods based on sweet lupin proteins are gaining attention from industry and consumers because of their possible role in the prevention of cardiovascular disease. When promoting lupin‐based foods for inclusion in a daily diet, the thermal damage suffered during processing is of relevance