Publisher: Wiley-Blackwell

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Volume 37, Number 6, December 2006

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MEASUREMENT OF FLUID FOOD VISCOSITY USING MICROFABRICATED RADIO FREQUENCY COILS
pp. 607-619(13)
Authors: MCCARTHY, MICHAEL J.; CHOI, YOUNG JIN; GOLOSHEVSKY, ARTEM G.; DE ROPP, JEFFREY S.; COLLINS, SCOTT D.; WALTON, JEFFREY H.

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ANALYSIS OF COMPRESSION, TENSION AND TORSION FOR TESTING FOOD GEL FRACTURE PROPERTIES
pp. 620-639(20)
Authors: HAMANN, DONALD D.; ZHANG, JUNHUA; DAUBERT, CHRISTOPHER R.; FOEGEDING, E. ALLEN; DIEHL, KENNETH C.

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RELATIONSHIP BETWEEN THE BOSTWICK MEASUREMENT AND FLUID PROPERTIES
pp. 640-654(15)
Authors: MILCZAREK, REBECCA R.; MCCARTHY, KATHRYN L.

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MEASUREMENT OF YIELD STRESS IN DARK CHOCOLATE USING CONTROLLED STRESS VANE METHOD
pp. 655-667(13)
Authors: BAKER, BRIAN S.; BROWN, B. DOUGLAS; ANANTHESWARAN, RAMASWAMY C.

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RHEOLOGY OF DIFFERENT FORMULATIONS OF MILK CHOCOLATE AND THE EFFECT ON COATING THICKNESS
pp. 668-680(13)
Authors: KARNJANOLARN, RATTANA; MCCARTHY, KATHRYN L.

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RHEOLOGICAL CHARACTERIZATION OF ASEPTICALLY PACKAGED PUDDING
pp. 681-695(15)
Authors: ANDERSON, M.C.; SHOEMAKER, C.F.; SINGH, R.P.

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DYNAMIC VISCOELASTIC PROPERTIES OF PASTA AS A FUNCTION OF TEMPERATURE AND WATER CONTENT
pp. 696-710(15)
Authors: TAKHAR, PAWAN SINGH; KULKARNI, MANISH V.; HUBER, KERRY

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