Publisher: Wiley-Blackwell

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Volume 37, Number 3, June 2006

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ANNOUNCEMENT
pp. iii-iii(1)

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EDITOR'S NOTE
pp. iv-iv(1)

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LETTER TO THE EDITOR
pp. iv-iv(1)

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ACOUSTIC EMISSION, FRACTURE BEHAVIOR AND MORPHOLOGY OF DRY CRISPY FOODS: A DISCUSSION ARTICLE
pp. 221-240(20)
Authors: LUYTEN, HANNEMIEKE; VLIET, TON VAN

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SENSORY TEXTURE RELATED TO LARGE-STRAIN RHEOLOGICAL PROPERTIES OF AGAR/GLYCEROL GELS AS A MODEL FOOD
pp. 241-262(22)
Authors: BARRANGOU, LISA M.; DRAKE, MARY ANNE; DAUBERT, CHRISTOPHER R.; ALLEN FOEGEDING, E.

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SENSORY AND RHEOLOGICAL CHARACTERIZATION OF LOW-FAT STIRRED YOGURT
pp. 276-299(24)
Authors: JANHØJ, THOMAS; PETERSEN, CHARLOTTE BLANGSTED; FRØST, MICHAEL BOM; IPSEN, RICHARD

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INFLUENCE OF ENZYMES ON THE TEXTURE OF BROWN PAN BREAD
pp. 300-314(15)
Authors: GÁMBARO, ADRIANA; GIMÉNEZ, ANA; ARES, GASTÓN; GILARDI, VIRGINIA

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EFFECT OF ADDITIVES ON RHEOLOGICAL CHARACTERISTICS AND QUALITY OF WHEAT FLOUR PAROTTA
pp. 315-338(24)
Authors: INDRANI, D.; VENKATESWARA RAO, G.

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