Publisher: Wiley-Blackwell

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Volume 40, Number 4, August 2009

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EFFECT OF VARIOUS DRYING METHODS ON TEXTURE AND COLOR OF TOMATO HALVES
pp. 371-389(19)
Authors: ASKARI, GHOLAM REZA; EMAM-DJOMEH, ZAHRA; TAHMASBI, MARYAM

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CHEMICAL COMPOSITION AND RHEOLOGICAL CHARACTERIZATION OF PISTACHIO GREEN HULL'S MARMALADE
pp. 390-405(16)
Authors: MOHAMMADI MOGHADDAM, T.; RAZAVI, SEYED M.A.; MALEKZADEGAN, F.; SHAKER ARDEKANI, A.

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NUMERICAL MODELING AND SIMULATION ON THE SWALLOWING OF JELLY
pp. 406-426(21)
Authors: MIZUNUMA, H.; SONOMURA, M.; SHIMOKASA, K.; OGOSHI, H.; NAKAMURA, S.; TAYAMA, N.

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TEXTURAL CHANGES IN CHOCOLATE CHARACTERIZED BY INSTRUMENTAL AND SENSORY TECHNIQUES
pp. 427-444(18)
Authors: ANDRAE-NIGHTINGALE, LIA M.; LEE, SOO-YEUN; ENGESETH, NICKI J.

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FLOW BEHAVIOR OF CLARIFIED ORANGE JUICE AT LOW TEMPERATURES
pp. 445-456(12)
Authors: IBARZ, RAQUEL; FALGUERA, VICTOR; GARVÍN, ALFONSO; GARZA, SALVADOR; PAGÁN, JORDI; IBARZ, ALBERT

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PREDICTING THE SENSORY TEXTURE OF CEREAL SNACK BARS USING INSTRUMENTAL MEASUREMENTS
pp. 457-481(25)
Authors: KIM, E.H.-J.; CORRIGAN, V.K.; HEDDERLEY, D.I.; MOTOI, L.; WILSON, A.J.; MORGENSTERN, M.P.

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RHEOLOGICAL AND SEM STUDIES ON THE INTERACTION BETWEEN SPENT BREWER'S YEAST β-GLUCANS AND κ-CARRAGEENAN
pp. 482-496(15)
Authors: XU, XUEMING; PU, QINGLIN; HE, LIU; NA, YANG; WU, FENGFENG; JIN, ZHENGYU

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