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Sensory evaluation of walnut fruit

✍ Scribed by Fiorella Sinesio; Elisabetta Moneta


Book ID
117641187
Publisher
Elsevier Science
Year
1997
Tongue
English
Weight
989 KB
Volume
8
Category
Article
ISSN
0950-3293

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Whey represents a potentially significant source of many basic ingredients (minerals, vitamins, lactose) for traditional and novel food products. Chemical composition, nutritive value and sensoric quality of whey-bascd products make them suitable for the normal nutrition as well as for application i