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Publisher: Wiley-Blackwell

Volume 43, Number 1, 1 February 2012

LIPID‐ENRICHED EGG YOLK FRACTION AS INGREDIENT IN COSMETIC EMULSIONS
pp. 12-28(17)
Authors: LACA, AMANDA; PAREDES, BENJAMÍN; DÍAZ, MARIO

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DEFATTED STRAWBERRY AND BLACKCURRANT SEEDS AS FUNCTIONAL INGREDIENTS OF GLUTEN‐FREE BREAD
pp. 29-39(11)
Authors: KORUS, JAROSŁAW; JUSZCZAK, LESŁAW; ZIOBRO, RAFAŁ; WITCZAK, MARIUSZ; GRZELAK, KATARZYNA; SÓJKA, MICHAŁ

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THE EFFECTS OF WHEAT FLOUR SUBSTITUTION WITH GRAPE SEED FLOUR ON THE RHEOLOGICAL PARAMETERS OF THE DOUGH ASSESSED BY MIXOLAB
pp. 40-48(9)
Authors: MIRONEASA, SILVIA; CODINĂ, GEORGIANA GABRIELA; MIRONEASA, COSTEL

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FUNDAMENTAL FRACTURE PROPERTIES ASSOCIATED WITH SENSORY HARDNESS OF BRITTLE SOLID FOODS
pp. 49-62(14)
Authors: KIM, ESTHER H‐J.; CORRIGAN, VIRGINIA K.; WILSON, ARRAN J.; WATERS, IAN R.; HEDDERLEY, DUNCAN I.; MORGENSTERN, MARCO P.

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STABILITY AND RHEOLOGY OF DISPERSIONS CONTAINING POLYSACCHARIDE, OLEIC ACID AND WHEY PROTEIN ISOLATE
pp. 63-76(14)
Authors: SAMAVATI, VAHID; EMAM‐DJOMEH, ZAHRA; MOHAMMADIFAR, MOHAMMAD AMIN; OMID, MAHMOUD; MEHDINIA, A.L.I.

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PHYSICS AND TACTILE PERCEPTION OF FLUID‐COVERED SURFACES
pp. 77-93(17)
Authors: GUEST, STEVE; MEHRABYAN, ANAHIT; ESSICK, GREG; PHILLIPS, NICOLA; HOPKINSON, ANDREW; MCGLONE, FRANCIS

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