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Publisher: Wiley-Blackwell

Volume 39, Number 1, February 2008

THE EFFECT OF RESISTANT STARCH ADDITION ON VISCOELASTIC PROPERTIES OF COOKED SPAGHETTI
pp. 1-16(16)
Authors: SOZER, NESLI; KAYA, AHMET; DALGIC, ALI COSKUN

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RHEOLOGICAL AND SOME PHYSICOCHEMICAL CHARACTERISTICS OF SELECTED TURKISH HONEYS
pp. 17-27(11)
Authors: KAYACIER, AHMED; KARAMAN, SAFA

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COMPARISON OF INSTRUMENTAL METHODS FOR MEASURING SEED HARDNESS OF FOOD-GRADE SOYBEAN
pp. 28-39(12)
Authors: ZHANG, BO; TAMURA, MIOKO; BERGER-DOYLE, JOYCE; CHEN, PENGYIN

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EFFECT OF COLD STORAGE ON CULTURE VIABILITY AND SOME RHEOLOGICAL PROPERTIES OF FERMENTED MILK PREPARED WITH YOGURT AND PROBIOTIC BACTERIA
pp. 40-55(16)
Authors: DAMIN, MARIA REGINA; MINOWA, EIMY; ALCÂNTARA, MARIA REGINA; OLIVEIRA, MARICÊ NOGUEIRA

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PRODUCTION AND CHARACTERIZATION OF SPONGE-DOUGH BREAD USING SCALDED RYE
pp. 56-67(12)
Authors: ESTELLER, MAURICIO S.; LANNES, SUZANA C.S.

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EFFECT OF COOKING TIME AND STORAGE TEMPERATURE ON THE TEXTURAL PROPERTIES OF CASSAVA DOUGH
pp. 68-82(15)
Authors: RODRÍGUEZ-SANDOVAL, EDUARDO; FERNÁNDEZ-QUINTERO, ALEJANDRO; SANDOVAL-ALDANA, ANGÉLICA; QUICAZÁN, MARTHA CECILIA

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ORAL PHYSIOLOGY AND TEXTURE PERCEPTION OF SEMISOLIDS
pp. 83-113(31)
Authors: ENGELEN, LINA; VAN DER BILT, ANDRIES

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