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Publisher: Wiley-Blackwell

Volume 41, Number 3, June 2010

IN MEMORIAM
pp. 243-244(2)

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GLUTEN EXTRACTED FROM FRESH PASTA BY-PRODUCT: PHYSICOCHEMICAL PROPERTIES AND POTENTIAL USE IN BREAD MAKING
pp. 245-261(17)
Authors: GHORBEL, RAOUDHA ELLOUZE; ELLOUZI, SOUMAYA ZOUARI; NEIFAR, MOHAMED; ZALILA, KAOUTHAR; BLIBECH, MONIA; KAMOUN, HOUNEIDA; CHAABOUNI, SEMIA ELLOUZE

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MULTIGRAIN BREAD – ITS DOUGH RHEOLOGY, MICROSTRUCTURE, QUALITY AND NUTRITIONAL CHARACTERISTICS
pp. 302-319(18)
Authors: INDRANI, D.; SOUMYA, C.; RAJIV, JYOTSNA; VENKATESWARA RAO, G.

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DEVELOPMENT OF AN ACOUSTIC MEASUREMENT SYSTEM FOR ANALYZING CRISPINESS DURING MECHANICAL AND SENSORY TESTING
pp. 320-340(21)
Authors: ARIMI, J.M.; DUGGAN, E.; O'SULLIVAN, M.; LYNG, J.G.; O'RIORDAN, E.D.

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COMBINATION EFFECTS OF WHEY PROTEIN CONCENTRATE AND CALCIUM CHLORIDE ON THE PROPERTIES OF GOATFISH SURIMI GEL
pp. 341-357(17)
Authors: BENJAKUL, SOOTTAWAT; YARNPAKDEE, SUTHASINEE; VISESSANGUAN, WONNOP; PHATCHARAT, SUTTIRUG

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IMPROVING THE PREDICTION FOR SENSORY TEXTURE ATTRIBUTES FOR MULTICOMPONENT SNACK BARS BY OPTIMIZING INSTRUMENTAL TEST CONDITIONS
pp. 358-380(23)
Authors: GREVE, PATRICK; LEE, YOUNG SEUNG; MEULLENET, JEAN-FRANCOIS; KUNZ, BENNO

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PARTICLE SIZE EFFECT OF LENTINUS EDODES MUSHROOM (CHAMSONG-I) POWDER ON THE PHYSICOCHEMICAL, RHEOLOGICAL, AND OIL-RESISTING PROPERTIES OF FRYING BATTERS
pp. 381-395(15)
Authors: KIM, JUYOUNG; LIM, JONGBIN; BAE, IN YOUNG; PARK, HYUK-GU; GYU LEE, HYEON; LEE, SUYONG

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