ScienceDaily (Feb. 12, 2008) — Low-fat foods are often disappointing to
consumers since removing the fat changes the desirable taste, texture
and aroma of the original product. Now, a team of researchers at the
University of Massachusetts Amherst are developing a new technology that
could lead to low-calorie foods that taste like the real thing.

Full article he

http://tinyurl.com/yum7p6

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RodS T2
Australia