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Publisher: Elsevier

Volume 52, Number 4, 1995

Applications for supercritical fluid technology in food processing
pp. 345-352(8)
Authors: Palmer, M.V.; Ting, S.S.T.

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Emulsifiers in bread making
pp. 353-360(8)
Authors: Stampfli, L.; Nersten, B.

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Proximate composition and dietary fibre content of various foods/rations processed to suit the Indian palate
pp. 373-378(6)
Authors: Prasad, N.N.; Khanum, F.; Siddalingaswamy, M.; Santhanam, K.

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Oligosaccharide distribution in Brazilian soya bean cultivars
pp. 385-387(3)
Authors: Trugo, L.C.; Farah, A.; Cabral, L.

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Prediction of clotting time for milk coagulation by mixtures of proteolytic enzymes
pp. 411-414(4)
Authors: Picon, A.; Medina, M.; Nunez, M.

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Thermostability of three pectinesterase isoenzymes in tomato fruit
pp. 415-418(4)
Authors: Laratta, B.; Loiudice, R.; Giovane, A.; Quagliuolo, L.; Servillo, L.; Castaldo, D.

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Toxicological screening of seven Nigerian mushrooms
pp. 419-422(4)
Authors: Fasidi, I.O.; Kadiri, M.

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Effect of germination on the ribonucleic acids (RNA) of some legume seeds (Vicia faba, Cicer arietinum and Lupinus termes)
pp. 427-432(6)
Authors: Abdel-Fatah, O.M.; Erdmann, V.A.; Lippmann, C.; Ahmed, F.A.; Abdel-Rahim, E.A.

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The changes of protein patterns during one week of germination of some legume seeds and roots
pp. 433-437(5)
Authors: Ahmed F.A.-R.; Abdel-Rahim, E.A.; Abdel-Fatah, O.M.; Erdmann, V.A.; Lippmann, C.

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Evaluation of beef aging by determination of hypoxanthine and xanthine contents: application of a xanthine sensor
pp. 439-445(7)
Authors: Yano, Y.; Kataho, N.; Watanabe, M.; Nakamura, T.; Asano, Y.

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