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Nutrient Retention in Continuous Flow Microwave Processing of Fruit Purees Containing Particulates.

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Figure

Figure 1.1  Simplified Representation of Continuous Flow Microwave Processing System (Coronel et al., 2005)
Figure 1.2 Difference in temperature profiles in (a) conventional and (b) microwave (Kitchen
Table 1.2. Ascorbic acid concentrations (mg/100 g) and percentage retention (%) during storage at
Figure 2.1 FISO Microwave Workstation
+7

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