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Publisher: Wiley-Blackwell

Volume 33, Number 6, December 2010

FOOD APPLICATIONS OF A RICE BRAN OIL STRUCTURED LIPID IN FRIED SWEET POTATO CHIPS AND AN ENERGY BAR
pp. 679-692(14)
Authors: JENNINGS, BRENDA H.; SHEWFELT, ROBERT L.; AKOH, CASIMIR C.

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EFFECT OF LUPIN FLOUR SUBSTITUTION ON THE QUALITY AND SENSORY ACCEPTABILITY OF INSTANT NOODLES
pp. 709-727(19)
Authors: JAYASENA, VIJAY; LEUNG, PEGGY P.Y.; NASAR-ABBAS, SYED M.

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THE EFFECT OF PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH CHICKPEA FLOUR ON THE TECHNOLOGICAL, NUTRITIONAL AND SENSORY PROPERTIES OF COUSCOUS
pp. 728-741(14)
Authors: DEMIR, BERAT; BILGIÇLI, NERMIN; ELGÜN, ADEM; DEMIR, M. KÜRŞAT

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SENSORY AND NUTRITIONAL QUALITY OF THE APPLE SNACKS PREPARED BY VACUUM IMPREGNATION PROCESS
pp. 758-767(10)
Authors: JOSHI, A.P.K.; RUPASINGHE, H.P.V.; PITTS, N.L.

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EFFECTS OF 6-BA TREATMENTS ON YELLOWING AND QUALITY OF STORED ROCKET (ERUCA SATIVA MILL.) LEAVES
pp. 768-779(12)
Authors: KOUKOUNARAS, ATHANASIOS; SIOMOS, ANASTASIOS S.; SFAKIOTAKIS, EVANGELOS

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ANTIOXIDANT AND ANTIMICROBIAL EFFECTIVENESS OF CATECHIN-IMPREGNATED PVA–STARCH FILM ON RED MEAT
pp. 780-801(22)
Authors: WU, JIH-GUAN; WANG, PEI-JIN; CHEN, SHAUN C.

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QUALITY ATTRIBUTES OF PORK LOIN WITH DIFFERENT LEVELS OF MARBLING FROM DUROC AND IBERIAN CROSS
pp. 802-820(19)
Authors: UTRILLA, MARIA CRISTINA; SORIANO, ALMUDENA; RUIZ, ANTONIA GARCÍA

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