Publisher: Wiley-Blackwell

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Volume 38, Number 2, April 2007

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ENZYMATIC MODIFICATION THROUGH MICROBIAL TRANSGLUTAMINASE ENHANCES THE VISCOSITY OF STIRRED YOGURT
pp. 179-198(20)
Authors: JAROS, DORIS; HEIDIG, CORA; ROHM, HARALD

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RELATIONSHIPS BETWEEN MICROSTRUCTURE AND MECHANICAL PROPERTIES OF CELLULAR CORNSTARCH EXTRUDATES
pp. 199-219(21)
Authors: AGBISIT, RODERICK; ALAVI, SAJID; CHENG, ENZHI; HERALD, THOMAS; TRATER, ALLEN

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PROBABILISTIC CHARACTERISTICS OF STRESS CHANGES DURING CEREAL SNACK PUNCTURE
pp. 220-235(16)
Authors: TSUKAKOSHI, YOSHIKI; NAITO, SHIGEHIRO; ISHIDA, NOBUAKI

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RHEOLOGICAL CHARACTERIZATION OF WET FOOD FOAMS
pp. 236-252(17)
Authors: CHÁVEZ-MONTES, B. EDGAR; CHOPLIN, LIONEL; SCHAER, ERIC

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SOME RHEOLOGICAL PROPERTIES OF AQUEOUS PEANUT FLOUR DISPERSIONS
pp. 253-272(20)
Authors: DAVIS, J.P.; GHARST, G.; SANDERS, T.H.

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METHODOLOGIES FOR SYMMETRICAL-FLOW FIELD-FLOW FRACTIONATION ANALYSIS OF POLYMERIC GLUTENIN
pp. 273-296(24)
Authors: DAQIQ, LAILA; FELLOWS, CHRISTOPHER M.; BEKES, FERENC; LEES, EDITH

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