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Publisher: Elsevier

Volume 11, Number 12, December 2000

Editorial(s)
pp. 432-432(1)

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Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project
pp. 433-441(9)
Authors: Shewry1, P.R.; Popineau, Y.; Lafiandra, D.; Belton, P.

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From food structure to texture
pp. 442-450(9)
Authors: Wilkinson, C.; Dijksterhuis, G.B.; Minekus, M.

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Process viscometry for the food industry
pp. 451-457(7)
Authors: Cullen, P.J.; Duffy, A.P.; O'Donnell1, C.P.; O'Callaghan, D.J.

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'European Policy on Food Safety': Comments and suggestions on the White Paper on Food Safety
pp. 458-466(9)
Authors: Millstone, E.; Lang, T.; Naska, A.; Eames, M.; Barling, D.; van Zwanenberg, P.; Trichopoulou, A.

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