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Publisher: Wiley-Blackwell

Volume 36, Numbers 5-6, December 2005

ANNOUNCEMENT
pp. iii-iii(1)

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SENSORY TEXTURE PROFILING AND DEVELOPMENT OF STANDARD RATING SCALES FOR POUNDED YAM
pp. 478-488(11)
Authors: OTEGBAYO, BOLANLE; AINA, JOHNSON; SAKYI-DAWSON, ESTHER; BOKANGA, MPOKO; ASIEDU, ROBERT

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USE OF FOURIER TRANSFORM MECHANICAL SPECTROSCOPY TO STUDY THE MELTING BEHAVIOR OF CHEESE
pp. 489-515(27)
Authors: UDAYARAJAN, C.T.; LUCEY, J.A.; HORNE, D.S.

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LARGE DEFORMATION BEHAVIOR OF FAT CRYSTAL NETWORKS
pp. 516-543(28)
Authors: KLOEK, WILIAM; VAN VLIET, TON; WALSTRA, PIETER

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MECHANICAL PROPERTIES OF FAT DISPERSIONS PREPARED IN A MECHANICAL CRYSTALLIZER
pp. 544-568(25)
Authors: KLOEK, WILIAM; VAN VLIET, TON; WALSTRA, PIETER

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MOISTURE REDISTRIBUTION AND TEXTURAL CHANGES IN STORED MODEL SANDWICHES
pp. 569-588(20)
Authors: BARRETT, ANN; CARDELLO, ARMAND; MAGUIRE, PAUL; PELEG, MICHA

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RELATIONSHIP BETWEEN TEXTURE OF RAW AND COOKED POTATOES
pp. 589-604(16)
Authors: SOLOMON, W.K.; JINDAL, V.K.

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CONSISTENCY OF DISPERSED FOOD SYSTEMS AND ITS EVALUATION BY SQUEEZING FLOW VISCOMETRY
pp. 605-629(25)
Authors: CORRADINI, MARIA G.; PELEG, MICHA

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SUBJECT INDEX
pp. 632-634(3)

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