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Publisher: Wiley-Blackwell

Volume 43, Number 3, 1 June 2012

EFFECT OF WHEAT AND OAT BRANS ON THE DOUGH RHEOLOGICAL AND QUALITY CHARACTERISTICS OF INSTANT VERMICELLI
pp. 195-202(8)
Authors: SUDHA, M.L.; RAJESWARI, G.; VENKATESWARA RAO, G.

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CONSUMERS' TEXTURE PERCEPTION OF MILK DESSERTS. I – RELATIONSHIP WITH RHEOLOGICAL MEASUREMENTS
pp. 203-213(11)
Authors: ARES, GASTÓN; BUDELLI, ELIANA; BRUZZONE, FERNANDA; GIMÉNEZ, ANA; LEMA, PATRICIA

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CONSUMERS' TEXTURE PERCEPTION OF MILK DESSERTS. II – COMPARISON WITH TRAINED ASSESSORS' DATA
pp. 214-226(13)
Authors: BRUZZONE, FERNANDA; ARES, GASTÓN; GIMÉNEZ, ANA

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IMPACT OF CALCIUM HYDROXIDE ON THE TEXTURAL PROPERTIES OF BUCKWHEAT NOODLES
pp. 227-234(8)
Authors: HAN, LIHONG; LU, ZHANHUI; HAO, XUELIANG; CHENG, YONGQIANG; LI, LITE

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BALANCING TEXTURE AND OTHER SENSORY FEATURES IN REDUCED FAT SHORT‐DOUGH BISCUITS
pp. 235-245(11)
Authors: LAGUNA, LAURA; VARELA, PAULA; SALVADOR, ANA; SANZ, TERESA; FISZMAN, SUSANA M.

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