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Publisher: Wiley-Blackwell

Volume 38, Number 4, August 2007

EFFECT OF PROTEIN DISRUPTION USING PROTEOLYTIC TREATMENT ON COOKED RICE TEXTURE PROPERTIES
pp. 423-437(15)
Authors: SALEH, MOHAMMED I.; MEULLENET, JEAN-FRANCOIS

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A THREE-POINT BENDING TEST FOR PREDICTION OF SENSORY TEXTURE IN PROCESSED CHEESE
pp. 438-456(19)
Authors: EVERARD, C.D.; O'CALLAGHAN, D.J.; O'KENNEDY, B.T.; O'DONNELL, C.P.; SHEEHAN, E.M.; DELAHUNTY, C.M.

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IMPACT OF FREEZING TEMPERATURE ON QUALITY OF FARMED ATLANTIC COD (GADUS MORHUA L.)
pp. 457-472(16)
Authors: MØRKØRE, TURID; LILLEHOLT, REIDUN

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MECHANICAL–ACOUSTIC AND SENSORY EVALUATIONS OF CORNSTARCH–WHEY PROTEIN ISOLATE EXTRUDATES
pp. 473-498(26)
Authors: CHENG, E.M.; ALAVI, S.; PEARSON, T.; AGBISIT, R.

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THE EFFECT OF SALT, WATER AND TEMPERATURE ON WHEAT DOUGH RHEOLOGY
pp. 499-510(12)
Authors: FARAHNAKY, A.; HILL, S.E.

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EFFECT OF DROPLET–MATRIX INTERACTIONS ON LARGE DEFORMATION PROPERTIES OF EMULSION-FILLED GELS
pp. 511-535(25)
Authors: SALA, GUIDO; VAN AKEN, GEORGE A.; STUART, MARTIEN A. COHEN; VAN DE VELDE, FRED

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ERRATUM
pp. 536-536(1)

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