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Publisher: Wiley-Blackwell

Volume 41, Number 4, August 2010

ANALYSIS OF INSTRUMENTAL AND SENSORY TEXTURE ATTRIBUTES OF MICROWAVE–CONVECTIVE DRIED APPLES
pp. 417-439(23)
Authors: MARZEC, AGATA; KOWALSKA, HANNA; ZADROŻNA, MONIKA

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3-D DYNAMIC OPTICAL TECHNIQUES TO MODEL FOOD MECHANICAL DEFORMATION
pp. 440-458(19)
Authors: JACQUOT, MURIEL; LI YUET HEE, LYNN; LAMBERT-CAMPAGNE, LAURENCE; ARAB-TEHRANY, ELMIRA; GAÏANI, CLAIRE; HARDY, JOËL; DESOBRY, STÉPHANE

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CHARACTERISTICS OF GELLAN GUM BASED FOOD GELS
pp. 459-471(13)
Authors: SAHA, DIPJYOTI; BHATTACHARYA, SUVENDU

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DEVELOPMENT OF FIBER-ENRICHED BISCUITS FORMULA BY A MIXTURE DESIGN
pp. 472-491(20)
Authors: ELLOUZE-GHORBEL, RAOUDHA; KAMOUN, AMEL; NEIFAR, MOHAMED; BELGUITH, SAMEH; AYADI, MOHAMED ALI; KAMOUN, AMAR; ELLOUZE-CHAABOUNI, SEMIA

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EFFECT OF THE ADDITION OF DEFATTED DATE SEEDS ON WHEAT DOUGH PERFORMANCE AND BREAD QUALITY
pp. 511-531(21)
Authors: BOUAZIZ, MOHAMED ALI; AMARA, WAFA BEN; ATTIA, HAMADI; BLECKER, CHRISTOPHE; BESBES, SOUHAIL

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RHEOLOGICAL CHARACTERIZATION OF PEACH PUREES
pp. 532-548(17)
Authors: MASSA, A.; GONZÁLEZ, C.; MAESTRO, A.; LABANDA, J.; IBARZ, A.

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NUTRITIONAL CHARACTERISTICS OF LINSEED/FLAXSEED (LINUM USITATISSIMUM) AND ITS APPLICATION IN MUFFIN MAKING
pp. 563-578(16)
Authors: CHETANA; SUDHA, M.L.; BEGUM, KHYRUNNISA; RAMASARMA, P.R.

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MICROSTRUCTURAL, COMPOSITIONAL AND TEXTURAL PROPERTIES DURING RIPENING OF LIGHVAN CHEESE, A TRADITIONAL RAW SHEEP CHEESE
pp. 579-593(15)
Authors: AMINIFAR, MEHRNAZ; HAMEDI, MANOUCHEHR; EMAM-DJOMEH, ZAHRA; MEHDINIA, ALI

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