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Publisher: Wiley-Blackwell

Volume 43, Number 6, 1 December 2012

WHY COARSE TOASTED RUSK ROLLS ARE CRISPIER THAN FINE ONES
pp. 421-437(17)
Authors: CASTRO‐PRADA, E.M.; MEINDERS, M.B.J.; PRIMO‐MARTIN, C.; HAMER, R.J.; VAN VLIET, T.

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EFFECTS OF BLENDING OF WHEAT FLOUR WITH BARLEY FLOUR ON DOUGH AND STEAMED BREAD PROPERTIES
pp. 438-444(7)
Authors: LIN, SU‐YI; CHEN, HUA‐HAN; LU, SHIN; WANG, PIN‐CHIH

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EVALUATION OF INTERNAL QUALITY OF FRESH‐CUT POMELO USING VIS/NIR TRANSMITTANCE
pp. 445-452(8)
Authors: PUANGSOMBUT, ARTHIT; PATHAVEERAT, SIWALAK; TERDWONGWORAKUL, ANUPUN; PUANGSOMBUT, KAEWKARN

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TEXTURAL CHANGES OF RAW AND COOKED MUSCLE OF SHRIMP, LITOPENAEUS VANNAMEI, INFECTED WITH NECROTIZING HEPATOPANCREATITIS BACTERIUM (NHPB)
pp. 453-458(6)
Authors: AVILA‐VILLA, L.A.; GARCIA‐SANCHEZ, G.; GOLLAS‐GALVAN, T.; HERNANDEZ‐LOPEZ, J.; LUGO‐SANCHEZ, M.E.; MARTINEZ‐PORCHAS, M.; PACHECO‐AGUILAR, R.

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GELATION OF MIXTURES OF SOYMILK AND RECONSTITUTED SKIM MILK SUBJECTED TO COMBINED ACID AND RENNET
pp. 468-476(9)
Authors: LIN, CHUNGUO; HILL, ART; CORREDIG, MILENA

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