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Publisher: Wiley-Blackwell

Volume 31, Number 5, October 2008

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QUALITY OF BREAD SUPPLEMENTED WITH POPPED AMARANTHUS CRUENTUS GRAIN
pp. 602-618(17)
Authors: BODROŽA-SOLAROV, MARIJA; FILIPČEV, BOJANA; KEVREŠAN, ŽARKO; MANDIĆ, ANAMARIJA; ŠIMURINA, OLIVERA

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SHELF LIFE OF FRESH NOODLES AS AFFECTED BY THE FOOD GRADE MONOLAURIN MICROEMULSION SYSTEM
pp. 619-627(9)
Authors: FU, XIAOWEI; HUANG, BIN; FENG, FENGQIN

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EFFECT OF OLIVE OIL AND GLYCEROL ON PHYSICAL PROPERTIES OF WHEY PROTEIN CONCENTRATE FILMS
pp. 628-639(12)
Authors: JAVANMARD, MAJID; GOLESTAN, LEILA

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MODELING THE THERMAL DEATH OF SALMONELLA TYPHIMURIUM IN CITRUS SYSTEMS
pp. 640-657(18)
Authors: GABRIEL, ALONZO A; BARRIOS, ERNIEL B.; AZANZA, MARIA PATRICIA V

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STUDY ON FOOD PROCESS MONITORING BY SOLENOID SENSOR
pp. 658-670(13)
Authors: KITAMURA, YUTAKA; SUN, JIAN-FENG; GAUTZ, LOREN

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EFFECTS OF SODIUM CASEINATE AND WHEY PROTEINS ON WHIPPING PROPERTIES AND TEXTURE CHARACTERISTICS OF WHIPPED CREAM
pp. 671-683(13)
Authors: ZHAO, QIANGZHONG; ZHAO, MOUMING; WANG, JINSHUI; WANG, CAIHUA; YANG, BAO

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SOLUBILITY OF QUAIL (COTURNIX COTURNIX JAPONICA) EGG WHITE PROTEIN
pp. 684-693(10)
Authors: OLIVEIRA DOS SANTOS, DANIELA; SÉLIA DOS REIS COIMBRA, JANE; DE SOUSA, RITA DE CÁSSIA SUPERBI; DA SILVA, CÉSAR AUGUSTO SODRÉ; BARRETO, SÉRGIO LUIZ DE TOLEDO; MINIM, LUIS ANTÔNIO

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BIOCHEMISTRY CHARACTERIZATION OF α- AND β-AMYLASES FROM ZEA MAYS MALT AND STATISTICAL ANALYSIS APPROACH OF THE DEGRADATION OF MANIOC STARCH
pp. 694-710(17)
Authors: CURVELO-SANTANA, JOSÉ CARLOS; FERREIRA, GRAZIELA BATISTA; BIAZUS, JOANA PAULA MENEZES; DE SOUZA, ROBERTO RODRIGUES; TAMBOURGI, ELIAS BASILE

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WATER ABSORPTION CHARACTERISTICS OF APRICOT KERNELS DURING SOAKING
pp. 711-720(10)
Authors: CELEN, I.H.; KAYISOGLU, B.; KAYISOGLU, S.

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DRYING OF LEEK SLICES USING HEATED AIR
pp. 721-737(17)
Authors: DOYMAZ, İBRAHIM

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