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Publisher: Wiley-Blackwell

Volume 39, Number 2, April 2008

FORCE, RATE AND WORK USED DURING INCISOR PENETRATION ON DIFFERENT TEXTURAL FOODS
pp. 115-128(14)
Authors: XU, XIANZHONG; WRIGHT, PAUL S.; HECTOR, MARK P.; HEATH, M. ROBIN; FERMAN, ANTONY M.

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PHYSICAL, SENSORY AND FLOW PROPERTIES OF WHEAT STARCH–DAIRY BY-PRODUCT SPRAY-DRIED PEKMEZ MIXTURES
pp. 150-168(19)
Authors: SERT, DURMUŞ; YILMAZ, MUSTAFA T.; KARAKAYA, MUSTAFA

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THE USE OF TOMATO PULP POWDER AS A THICKENING AGENT IN THE FORMULATION OF TOMATO KETCHUP
pp. 169-182(14)
Authors: FARAHNAKY, A.; ABBASI, A.; JAMALIAN, J.; MESBAHI, G.

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STRESS RELAXATION BEHAVIOR OF MICROWAVE-VACUUM-DRIED ALGINATE GELS
pp. 183-197(15)
Authors: JAYA, S.; DURANCE, T.D.

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