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Publisher: Wiley-Blackwell

Volume 37, Number 5, October 2006

INFLUENCE OF FLAVORING ON THE VISCOELASTIC PROPERTIES OF STARCH GELS DURING GELATION AND LONG-TIME RETROGRADATION
pp. 459-475(17)
Authors: REPARET, J.M.; MOINE, F.; ARVISENET, G.; LE BAIL, P.; CAYOT, N.

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INFLUENCE OF CHEWING AND SWALLOWING BEHAVIOR ON VOLATILE RELEASE IN TWO CONFECTIONERY SYSTEMS
pp. 476-496(21)
Authors: BLISSETT, A.; HORT, J.; TAYLOR, A.J.

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INFLUENCE OF WATER ACTIVITY ON THE ACOUSTIC PROPERTIES OF BREAKFAST CEREALS
pp. 497-515(19)
Authors: GONDEK, EWA; LEWICKI, PIOTR P.; RANACHOWSKI, ZBIGNIEW

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COLD GELATION OF WHEY PROTEIN EMULSIONS
pp. 516-537(22)
Authors: ROSA, PAULA; SALA, GUIDO; VAN VLIET, TON; VAN DE VELDE, FRED

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INSTRUMENTAL METHODS TO CHARACTERIZE NONORAL TEXTURE OF DULCE DE LECHE
pp. 553-567(15)
Authors: ARES, GASTÓN; GIMÉNEZ, ANA; GÁMBARO, ADRIANA

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EVALUATION OF ARTIFICIAL NEURAL NETWORKS FOR PINEAPPLE GRADING
pp. 568-579(12)
Authors: BOONMUNG, SUWANEE; CHOMTEE, BOONORM; KANLAYASIRI, KANNACHAI

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PSYCHORHEOLOGY OF TARTAR SAUCE
pp. 580-596(17)
Authors: ŠTERN, P.; PANOVSKÁ, Z.; POKORNÝ, J.

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INVESTIGATION OF THE MECHANICS OF SINGLE TOMATO FRUIT CELLS
pp. 597-606(10)
Authors: WANG, C.X.; PRITCHARD, J.; THOMAS, C.R.

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