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Publisher: Wiley-Blackwell

Volume 42, Number 5, 1 October 2011

MODELING THE RHEOLOGICAL PROPERTIES OF CHEDDAR CHEESE WITH DIFFERENT FAT CONTENTS AT VARIOUS TEMPERATURES
pp. 331-348(18)
Authors: YANG, XIN; ROGERS, NEAL ROBERT; BERRY, TRISTAN KENDRICKS; FOEGEDING, EDWARD ALLEN

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THE EFFECT OF INULIN ON TRIBOLOGY AND SENSORY PROFILES OF SKIMMED MILK
pp. 387-393(7)
Authors: MEYER, D.; VERMULST, J.; TROMP, R.H.; DE HOOG, E.H.A.

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OPTIMIZING THE TEXTURE ATTRIBUTES OF A FAT‐BASED SPREAD USING INSTRUMENTAL MEASUREMENTS
pp. 394-403(10)
Authors: RADOČAJ, OLGICA; DIMIĆ, ETELKA; DIOSADY, LEVENTE L.; VUJASINOVIĆ, VESNA

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THE IMPACT OF MALTODEXTRIN‐BASED FAT MIMETICS ON RHEOLOGICAL AND TEXTURAL CHARACTERISTICS OF EDIBLE VEGETABLE FAT
pp. 404-411(8)
Authors: HADNAĐEV, MIROSLAV; DOKIĆ, LJUBICA; HADNAĐEV, TAMARA DAPČEVIĆ; PAJIN, BILJANA; KRSTONOŠIĆ, VELJKO

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