Publisher: Wiley-Blackwell

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Volume 41, Number 5, October 2010

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CHANGES IN INSTRUMENTAL AND SENSORY PROPERTIES OF INDIAN WHITE SHRIMP IN CURRY MEDIUM DURING RETORT POUCH PROCESSING AT DIFFERENT F0 VALUES
pp. 611-632(22)
Authors: MALLICK, ARUNA KUMAR; GOPAL, T.K. SRINIVASA; RAVISHANKAR, C.N.; VIJAYAN, P.K.; GEETHALAKSHMI, V.

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THE EFFECTS OF GLUCOSE SYRUP AND GLYCEROL ON SOME PHYSICAL PROPERTIES OF DRIED FIGS
pp. 633-650(18)
Authors: FARAHNAKY, ASGAR; ANSARI, SARA; MAJZOOBI, MAHSA

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RHEOLOGY OF DOUBLE (W/O/W) EMULSIONS PREPARED WITH SOYBEAN MILK AND FORTIFIED WITH CALCIUM
pp. 651-671(21)
Authors: MÁRQUEZ, ANDRÉS L.; WAGNER, JORGE R.

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TEXTURE PROFILE ANALYSIS – HOW IMPORTANT ARE THE PARAMETERS?
pp. 672-684(13)
Author: ROSENTHAL, ANDREW J.

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RHEOLOGICAL PROPERTIES OF RICE STARCH–MESONA BLUMES GUM MIXTURES
pp. 685-702(18)
Authors: FENG, TAO; GU, ZHENGBIAO; JIN, ZHENGYU; ZHUANG, HAINING

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EFFECTS OF DIFFERENT ADDITIVES ON RICE CAKE TEXTURE AND CAKE STALING
pp. 703-713(11)
Authors: JI, YING; ZHU, KEXUE; CHEN, ZHI-CHENG; ZHOU, HUIMING; MA, JIAXI; QIAN, HAIFENG

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SENSORY AND INSTRUMENTAL TECHNIQUES EVALUATING THE EFFECT OF STRUCTURE PARAMETERS ON THE TACTILE PROPERTIES OF KNITTED FABRICS
pp. 714-735(22)
Authors: JEGUIRIM, SELSABIL EL-GHEZAL; DHOUIB, AMAL BABAY; SAHNOUN, MAHDI; CHEICKROUHOU, MORCHED; SCHACHER, LAURENCE; ADOLPHE, DOMINIQUE

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IMPROVING TEXTURAL CHARACTERISTICS OF TORTILLAS BY ADDING GUMS DURING EXTRUSION TO OBTAIN NIXTAMALIZED CORN FLOUR
pp. 736-755(20)
Authors: PLATT-LUCERO, L.C.; RAMIREZ-WONG, B.; TORRES-CHÁVEZ, P.I.; LÓPEZ-CERVANTES, J.; SÁNCHEZ-MACHADO, D.I.; REYES-MORENO, C.; MILÁN-CARRILLO, J.; MORALES-ROSAS, I.

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