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Publisher: Wiley-Blackwell

Volume 37, Number 4, August 2006

IN MEMORIAM
pp. iii-iii(1)

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RELATIONSHIPS BETWEEN SENSORY AND RHEOLOGICAL MEASUREMENTS OF TEXTURE IN MATURING COMMERCIAL CHEDDAR CHEESE OVER A RANGE OF MOISTURE AND pH AT THE POINT OF MANUFACTURE
pp. 361-382(22)
Authors: EVERARD, C.D.; O'CALLAGHAN, D.J.; HOWARD, T.V.; O'DONNELL, C.P.; SHEEHAN, E.M.; DELAHUNTY, C.M.

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THE ANALYSIS OF STRESS RELAXATION DATA OF SOME VISCOELASTIC FOODS USING A TEXTURE ANALYZER
pp. 383-392(10)
Authors: SINGH, H.; ROCKALL, A.; MARTIN, C.R.; CHUNG, O.K.; LOOKHART, G.L.

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PREDICTION OF THE SENSORY TEXTURE OF A YAM THICK PASTE (AMALA) USING INSTRUMENTAL AND PHYSICOCHEMICAL PARAMETERS
pp. 393-412(20)
Authors: AKISSOE, NO√čL; MESTRES, CHRISTIAN; HOUNHOUIGAN, JOSEPH; NAGO, MATHURIN

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MECHANISMS UNDERLYING THE ROLE OF FRICTION IN ORAL TEXTURE
pp. 413-427(15)
Authors: DE WIJK, RENE A.; PRINZ, JON F.

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OPTIMAL COOKING TIME OF NOODLES RELATED TO THEIR NOTCH SENSITIVITY
pp. 428-441(14)
Authors: SUI, ZHONGQUAN; LUCAS, PETER W.; CORKE, HAROLD

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