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Publisher: Wiley-Blackwell

Volume 36, Number 4, August 2005

SOFTENING KINETICS OF COOKED DRY BEANS AT TEMPERATURES BELOW 100C
pp. 351-372(22)
Authors: DOLAN, K.D.; STOECKLE, A.W.; BECK, M.E.

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ORAL SIZE PERCEPTION OF PARTICLES: EFFECT OF SIZE, TYPE, VISCOSITY AND METHOD
pp. 373-386(14)
Authors: ENGELEN, LINA; VAN DER BILT, ANDRIES; SCHIPPER, MARIA; BOSMAN, FRITS

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DATA ANALYSIS OF PENETROMETRIC FORCE/DISPLACEMENT CURVES FOR THE CHARACTERIZATION OF

WHOLE APPLE FRUITS

pp. 387-401(15)
Authors: CAMPS, C.; GUILLERMIN, P.; MAUGET, J.C.; BERTRAND, D.

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TEXTURAL CHARACTERISTICS OF PASTA MADE FROM RICE FLOUR SUPPLEMENTED WITH PROTEINS AND HYDROCOLLOIDS
pp. 402-420(19)
Authors: RAINA, C.S.; SINGH, S.; BAWA, A.S.; SAXENA, D.C.

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USING VANE GEOMETRY FOR MEASURING THE TEXTURE OF STIRRED YOGURT
pp. 421-438(18)
Authors: MARTIN, FIONA L.; PARKER, ALAN; HORT, JOANNE; HOLLOWOOD, TRACEY A.; TAYLOR, ANDREW J.

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MEALINESS DETECTION IN APPLES USING TIME RESOLVED REFLECTANCE SPECTROSCOPY
pp. 439-458(20)
Authors: VALERO, C.; BARREIRO, P.; RUIZ-ALTISENT, M.; CUBEDDU, R.; PIFFERI, A.; TARONI, P.; TORRICELLI, A.; VALENTINI, G.; JOHNSON, D.; DOVER, C.

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