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Publisher: Wiley-Blackwell

Volume 37, Number 1, February 2006

INSTRUMENTAL MEASURES OF BITE FORCES ASSOCIATED WITH CRISP PRODUCTS
pp. 1-15(15)
Authors: DUIZER, L.M.; WINGER, R.J.

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MICROMECHANICS: SIMULATING THE ELASTIC BEHAVIOR OF ONION EPIDERMIS TISSUE
pp. 16-34(19)
Authors: LOODTS, JIMMY; TIJSKENS, ENGELBERT; WEI, CHUNFANG; VANSTREELS, ELS; NICOLAÏ, BART; RAMON, HERMAN

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INFLUENCE OF NATIVE LIPIDS ON THE RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGH AND GLUTEN
pp. 49-62(14)
Authors: GEORGOPOULOS, T.; LARSSON, H.; ELIASSON, A.-C.

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INSTRUMENTAL TEXTURE OF A TYPICAL SPANISH CONFECTIONERY PRODUCT XIXONA TURRON AS AFFECTED BY COMMERCIAL CATEGORY AND MANUFACTURING COMPANY
pp. 63-79(17)
Authors: VÁZQUEZ-ARAÚJO, L.; VERDÚ, A.; MURCIA, R.; BURLÓ, F.; CARBONELL-BARRACHINA, A.A.

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SOME TEXTURAL, SENSORY AND NUTRITIONAL PROPERTIES OF EXPANDED SNACK FOOD WAFERS MADE FROM CORN, LENTIL AND OTHER INGREDIENTS
pp. 94-111(18)
Authors: HARDACRE, A.K.; CLARK, S.M.; RIVIERE, S.; MONRO, J.A.; HAWKINS, A.J.

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