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Publisher: Wiley-Blackwell

Volume 41, Number 2, April 2010

STUDY ON PREDICTIVE MODELS RELATING PHYSICOCHEMICAL PROPERTIES TO TEXTURE OF COOKED RICE AND THE APPLICATION IN RICE BLENDS
pp. 101-124(24)
Authors: ZHU, BO; LI, BIN; ZHENG, XIAO DONG; XU, BAO LI; LIANG, SHEN; KUANG, XUAN; MA, MEI HU

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RHEOLOGICAL AND PHYSICAL PROPERTIES OF DATE JUICE PALM BY-PRODUCT (PHOENIX DACTYLIFERA L.) AND COMMERCIAL XANTHAN GUMS
pp. 125-138(14)
Authors: SALAH, RIADH BEN; BESBES, SOUHAIL; CHAARI, KACEM; RHOUMA, ALI; ATTIA, HAMMADI; DEROANNE, CLAUDE; BLECKER, CHRISTOPHE

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FLOW VELOCITY OF A BOLUS IN THE PHARYNX AND RHEOLOGICAL PROPERTIES OF AGAR AND GELATIN
pp. 139-152(14)
Authors: MORITAKA, HATSUE; NAKAZAWA, FUMIKO

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COMPOSITION AND QUALITY OF RICE FLOUR–FISH MINCE BASED EXTRUDED PRODUCTS WITH EMPHASIS ON THERMAL PROPERTIES OF RICE FLOUR
pp. 190-207(18)
Authors: DILEEP, A.O.; SHAMASUNDAR, B.A.; BINSI, P.K.; HOWELL, N.K.

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