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Publisher: Wiley-Blackwell

Volume 41, Number 6, December 2010

PRINCIPAL COMPONENT ANALYSIS FOR TEXTURAL PROPERTIES OF SELECTED BLOOD CURD
pp. 757-773(17)
Authors: WANG, PENG; HAN, MIN-YI; DONG, QING-LI; XU, XING-LIAN; ZHOU, GUANG-HONG; LU, SHI-LING

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SKULL VIBRATION DURING CHEWING OF CRISPY FOOD
pp. 774-788(15)
Authors: VAN DER BILT, ANDRIES; DE LIZ POCZTARUK, RAFAEL; ABBINK, JAN HENDRIK

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TWO-DIMENSIONAL MAPPING OF SENSORY TEXTURE DESCRIPTORS
pp. 789-803(15)
Authors: ROHM, HARALD; DÜRRSCHMID, KLAUS; FORKER, ANNE; JAROS, DORIS

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OPTIMIZATION OF THE EFFECT OF SWEETENER AND DIETARY FIBER ON RHELOGICAL AND SENSORY PROPERTIES OF SALEP BEVERAGE
pp. 804-824(21)
Authors: YILMAZ, MUSTAFA TAHSIN; SERT, DURMUŞ; KARAKAYA, MUSTAFA; TISKE, SÜMEYRA S.

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MECHANICAL PROPERTIES OF COLLAGEN FIBER AND POWDER GELS
pp. 842-862(21)
Authors: MAXIMO, G.J.; CUNHA, R.L.

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RHEOLOGICAL PROPERTIES OF TARHANA SOUP ENRICHED WITH WHEY CONCENTRATE AS A FUNCTION OF CONCENTRATION AND TEMPERATURE
pp. 863-879(17)
Authors: YILMAZ, MUSTAFA T.; SERT, DURMUŞ; DEMIR, M. KÜRŞAT

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EFFECTS OF SELECTED INGREDIENTS AND FAT CONTENT ON THE SENSORY AND MECHANICAL PROPERTIES OF FRANKFURTER-TYPE SAUSAGES
pp. 880-898(19)
Authors: PETRIDIS, D.; VLAZAKIS, EL.; TZIVANOS, IAK.; DERLIKIS, EM.; RITZOULIS, C.

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RHEOLOGICAL AND STRUCTURAL PROPERTIES OF HIGH-METHOXYL ESTERIFIED, LOW-METHOXYL ESTERIFIED AND LOW-METHOXYL AMIDATED PECTIN GELS
pp. 899-927(29)
Authors: VITHANAGE, CHANDRA R.; GRIMSON, MALCOLM J.; WILLS, PETER R.; HARRISON, PAUL; SMITH, BRONWEN G.

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