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Publisher: Wiley-Blackwell

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Volume 32, Number 6, December 2009

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BAKING AND SENSORY CHARACTERISTICS OF MUFFINS INCORPORATED WITH APPLE SKIN POWDER
pp. 685-694(10)
Authors: VASANTHA RUPASINGHE, H.P.; WANG, LAIXIN; PITTS, NANCY L.; ASTATKIE, T.

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INFLUENCE OF SUPERCRITICAL CARBON DIOXIDE AND METHANOLIC EXTRACTS OF ROSEMARY ON OXIDATION AND SENSORY PROPERTIES OF WHEAT GERM OIL
pp. 709-724(16)
Authors: YESIL-CELIKTAS, OZLEM; ISLETEN, MUGE; KARAGUL-YUCEER, YONCA; BEDIR, ERDAL; VARDAR-SUKAN, FAZILET

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EFFECT OF ARTISANAL PARBOILING METHODS ON MILLING YIELD AND COOKED RICE TEXTURAL CHARACTERISTICS
pp. 725-734(10)
Authors: MANFUL, JOHN T.; ABBEY, LAWRENCE D.; COKER, RAYMOND D.

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EFFECT OF WAX APPLICATION ON THE QUALITY, LYCOPENE CONTENT AND CHILLING INJURY OF TOMATO FRUIT
pp. 735-746(12)
Authors: MEJÍA-TORRES, SILVIA; VEGA-GARCÍA, MISAEL; VALVERDE-JUÁREZ, JAVIER; LÓPEZ-VALENZUELA, JOSÉ; CARO-CORRALES, JOSÉ

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QUALITY CHANGES IN FRESH CHIVES (ALLIUM SCHOENOPRASUM L.) DURING REFRIGERATED STORAGE
pp. 747-759(13)
Authors: VIÑA, SONIA Z.; CERIMELE, ELSA L.

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QUALITY CHARACTERISTICS AND STORAGE STABILITY OF BAKED AND FRIED CHICKEN NUGGETS FORMULATED WITH WHEAT AND RICE FLOUR
pp. 760-774(15)
Authors: JACKSON, V.; SCHILLING, M.W.; FALKENBERG, S.M.; SCHMIDT, T.B.; COGGINS, P.C.; MARTIN, J.M.

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DESCRIPTIVE SENSORY CHARACTERISTICS OF NO-FLATULENCE PINTO BEAN
pp. 775-792(18)
Authors: SONG, DANFENG; CHANG, SAM K.C.; IBRAHIM, SALAM A.

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