Publisher: Wiley-Blackwell

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Volume 42, Number 1, February 2011

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EFFECTS OF HYDROXYPROPYL CELLULOSE ON THE QUALITY OF WHEAT FLOUR SPAGHETTI
pp. 20-30(11)
Authors: MAJZOOBI, MAHSA; OSTOVAN, RAHELEH; FARAHNAKY, ASGAR

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EFFECTS OF PHOSPHATES ON THE PASTING PROPERTIES OF RICE FLOUR FROM WAXY AND NON-WAXY VARIETIES
pp. 31-41(11)
Authors: WU, W.S.; CHANG, Y.H.; SUN PAN, B.; HUANG, T.C.

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SENSORY AND INSTRUMENTAL ANALYSIS OF THE JUICINESS OF STRAWBERRIES
pp. 42-49(8)
Authors: VANDENBERGHE, ELS; CLAES, JOHAN

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CONSUMERS' CREAMINESS CONCEPT PERCEPTION: A CROSS-CULTURAL STUDY IN THREE SPANISH-SPEAKING COUNTRIES
pp. 50-60(11)
Authors: ANTMANN, GABRIELA; ARES, GASTÓN; VARELA, PAULA; SALVADOR, ANA; COSTE, BEATRIZ; FISZMAN, SUSANA M.

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