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Therefore, this study confirms that faba bean proteins could be a good candidate for partial substitution of whey proteins in IFs from a nutritional point of view, provided that these in vitro results are confirmed in vivo.The objective of this paper is to evaluate the knowledge and practices of Polish consumers in terms of broadly defined hygiene on food preparation at home. The consequence of improper food handling may be a faster rate of food spoilage. A specially designed questionnaire was used. The study was conducted on a nationwi
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