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Publisher: Wiley-Blackwell

Volume 43, Number 4, 1 August 2012

EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING
pp. 257-267(11)
Authors: ÇAKIR, ESRA; KOÇ, HICRAN; VINYARD, CHRISTOPHER J.; ESSICK, GREGORY; DAUBERT, CHRISTOPHER R.; DRAKE, MARYANNE; FOEGEDING, E. ALLEN

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EFFECT OF DAIRY PROTEIN BLENDS ON TEXTURE OF HIGH PROTEIN BARS
pp. 275-286(12)
Authors: IMTIAZ, S. RIZANA; KUHN‐SHERLOCK, BARBARA; CAMPBELL, MONICA

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A STABLE ARTIFICIAL TEST FOOD SUITABLE FOR LABELING TO QUANTIFY SELECTION AND BREAKAGE IN SUBJECTS WITH IMPAIRED CHEWING ABILITY
pp. 287-298(12)
Authors: VAN DER GLAS, HILBERT W.; AL‐IBRAHIM, ANAS; LYONS, MERVYN F.

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EFFECT OF MILK FAT, KEFIR GRAIN INOCULUM AND STORAGE TIME ON THE FLOW PROPERTIES AND MICROBIOLOGICAL CHARACTERISTICS OF KEFIR
pp. 299-308(10)
Authors: MAGRA, TAXIARHOULA I.; ANTONIOU, KLIO D.; PSOMAS, EVDOXIOS I.

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CONSEQUENCES OF INDIVIDUAL CHEWING STRATEGIES ON BOLUS RHEOLOGICAL PROPERTIES AT THE SWALLOWING THRESHOLD
pp. 309-318(10)
Authors: YVEN, CLAUDE; PATARIN, JEREMY; MAGNIN, ALBERT; LABOURÉ, HELENE; REPOUX, MARIE; GUICHARD, ELISABETH; FERON, GILLES

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EFFECT OF FILL LEVEL IN MIXER VISCOMETRY
pp. 319-325(7)
Authors: SULAIMAN, RABIHA; DOLAN, KIRK D.; STEFFE, JAMES F.

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PREDICTION OF EXTENSOGRAPH PROPERTIES OF WHEAT‐FLOUR DOUGH: ARTIFICIAL NEURAL NETWORKS AND A GENETIC ALGORITHM APPROACH
pp. 326-337(12)
Authors: ABBASI, HAJAR; ARDABILI, SEYYED MAHDI SEYEDAIN; EMAM‐DJOMEH, ZAHRA; MOHAMMADIFAR, MOHAMMAD AMIN; ZEKRI, MARYAM; AGHAGHOLIZADEH, ROYA

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