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Publisher: Wiley-Blackwell

Volume 32, Number 2, April 2009

APPLICATION OF ATTRITION-MILLED SOY FLOUR IN A BEVERAGE APPLICATION
pp. 145-160(16)
Authors: JARRARD, M.; HUNG, Y.-C.; PHILLIPS, R.D.

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CHARACTERISTICS OF CHAMBER TEMPERATURE CHANGE DURING VACUUM COOLING
pp. 177-186(10)
Authors: ZHAO, RUI; CHEN, ERTONG; LIN, MEIYING; SUN, DA-WEN; XU, BINKAI

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EFFECT OF EMULSIFIERS AND FUNGAL α-AMYLASE ON RHEOLOGICAL CHARACTERISTICS OF WHEAT DOUGH AND QUALITY OF FLAT BREAD
pp. 187-205(19)
Authors: KOOCHEKI, ARASH; MORTAZAVI, SEYED ALI; MAHALATI, MEHDI NASSIRI; KARIMI, MEHDI

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EFFECT OF SETTING CONDITIONS USING MICROBIAL TRANSGLUTAMINASE DURING OBTENTION OF BEEF GELS
pp. 221-234(14)
Authors: CASTRO-BRIONES, MARTÍN; CALDERÓN, GEAZUL N.; VELAZQUEZ, GONZALO; SALUD-RUBIO, M.; VÁZQUEZ, MANUEL; RAMÍREZ, JOSÉ A

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DENSITY, VISCOSITY AND SURFACE TENSION OF WHEY PROTEIN CONCENTRATE SOLUTIONS
pp. 235-247(13)
Authors: GONZÁLEZ-TELLO, P.; CAMACHO, F.; GUADIX, E.M.; LUZÓN, G.; GONZÁLEZ, P.A.

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MODELING DEAD-END ULTRAFILTRATION OF APPLE JUICE USING ARTIFICIAL NEURAL NETWORK
pp. 248-264(17)
Authors: GÖKMEN, VURAL; AÇAR, ÖZGE ÇETİNKAYA; SERPEN, ARDA; SÜĞÜT, İDRİS

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DEVELOPMENT OF A CONTINUOUS METHOD FOR PUFFING AMARANTH (AMARANTHUS SPP.) SEEDS
pp. 265-277(13)
Authors: TIKEKAR, ROHAN V.; KARWE, MUKUND V.

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EVALUATION OF THIN-LAYER DRYING MODELS FOR DESCRIBING DRYING KINETICS OF BARBERRIES (BARBERRIES VULGARIS)
pp. 278-293(16)
Authors: AGHBASHLO, MORTAZA; KIANMEHR, MOHAMMAD H.; SAMIMI-AKHIJAHANI, HADI

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OPTIMIZATION OF EXTRUSION COOKING OF CORNMEAL AS RAW MATERIAL FOR BAKERY PRODUCTS
pp. 294-317(24)
Authors: CURIC, D.; NOVOTNI, D.; BAUMAN, I.; KRICKA, T.; DUGUM, J.

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