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Publisher: Wiley-Blackwell

Volume 40, Number 6, December 2009

APPLICATION OF ORGANIC ACIDS FOR TEXTURE MODIFICATION OF OCTOPUS (OCTOPUS VULGARIS) MUSCLE
pp. 637-645(9)
Authors: KATSANIDIS, EUGENIOS; AGRAFIOTI, PARASKEVOULA T.

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EFFECTS OF EXTRUSION ON κ-CARRAGEENAN/AGAR MIXED GEL TYPE
pp. 646-656(11)
Authors: KIM, KEEHYUK; LEE, SEUNG JU

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MICROSTRUCTURAL AND RHEOLOGICAL PROPERTIES OF LOW-FAT STIRRED YOGHURTS MADE WITH SKIM MILK AND MULTIPLE EMULSIONS
pp. 657-675(19)
Authors: LOBATO-CALLEROS, C.; RECILLAS-MOTA, M.T.; ESPINOSA-SOLARES, T.; ALVAREZ-RAMIREZ, J.; VERNON-CARTER, E.J.

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EFFECT OF NaCl AND WATER CONTENT ON EXPANSION AND COLOR OF CASSAVA AND POTATO STARCHES ON BAKING
pp. 676-691(16)
Authors: FARAHNAKY, A.; MAJZOOBI, M.; SHOJAEI, Z.A.

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PHYSICAL AND SENSORY PROPERTIES OF EGG YOLK AND EGG YOLK SUBSTITUTES IN A MODEL MAYONNAISE SYSTEM
pp. 692-709(18)
Authors: HERALD, THOMAS J.; ABUGOUSH, MAHMOUD; ARAMOUNI, FADI

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PROCESS PARAMETER OPTIMIZATION FOR TEXTURAL PROPERTIES OF READY-TO-EAT EXTRUDED SNACK FOOD FROM MILLET AND LEGUME PIECES BLENDS
pp. 710-726(17)
Authors: CHAKRABORTY, SUBIR KUMAR; SINGH, DAYA S.; KUMBHAR, B.K.; SINGH, DHEER

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RELATIONSHIP BETWEEN AERATION AND RHEOLOGY OF BREADS
pp. 727-738(12)
Authors: CHIN, N.L.; TAN, L.H.; YUSOF, Y.A.; RAHMAN, R.A.

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