Publisher: Wiley-Blackwell

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Volume 42, Number 6, 1 December 2011

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TEXTURE OF EXTRA VIRGIN OLIVE OIL‐ENRICHED MASHED POTATOES: SENSORY, INSTRUMENTAL AND STRUCTURAL RELATIONSHIPS
pp. 413-429(17)
Authors: ALVAREZ, MARÍA DOLORES; FERNÁNDEZ, CRISTINA; JIMÉNEZ, MARÍA JOSÉ; CANET, WENCESLAO

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UNIAXIAL COMPRESSION AND STRUCTURAL DEFORMATION OF FERMENTED SOYBEAN SEED
pp. 435-440(6)
Authors: OGAWA, YUKIHARU; TAGUCHI, SATOSHI; YAMAMOTO, NAMI

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CHANGES IN RHEOLOGICAL PROPERTIES OF RICE FLOUR DURING EXTRUSION COOKING
pp. 451-458(8)
Authors: GUHA, MANISHA; ALI, S. ZAKIUDDIN

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GLAZING EFFECTS ON BREAD CRUST AND CRUMB STALING DURING STORAGE
pp. 459-467(9)
Authors: CHIN, N.L.; ABDULLAH, R.; YUSOF, Y.A.

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EFFECTS OF GLUTEN POWDER ON THE QUALITY OF WHEAT FLOUR SPAGHETTI COOKED IN DISTILLED OR SALTED WATER
pp. 468-477(10)
Authors: MAJZOOBI, MAHSA; OSTOVAN, RAHELEH; FARAHNAKY, ASGAR

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INVESTIGATION OF EMPIRICAL AND FUNDAMENTAL SOBA NOODLE TEXTURE PARAMETERS PREPARED WITH TARTARY, GREEN TESTA AND COMMON BUCKWHEAT
pp. 490-502(13)
Authors: HATCHER, D.W.; BELLIDO, G.G; ANDERSON, M.J.; DEXTER, J.E.; HEAD, D.; IZYDORCZYK, M.

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