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International Journal of Food Properties, Volume 6 Issue 2 2003

Increased IF from 0.615 to 1.020 ! (© 2009 Thomson Reuters, Journal Citations Reports®)
Increasing to 6 issues in 2010
ISSN: 1532-2386 (electronic) 1094-2912 (paper)
Publication Frequency: 4 issues per year
Subject: Food Analysis;
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Original Articles
Activation Volume from Stress Relaxation Curves in Raw and Cooked Potato
Jiri Blahovec
Pages 183 – 193
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Temperature and Concentration Dependence of Density of Model Liquid Foods
Roger Darros-Barbosa;  Murat O. Balaban; Arthur A. Teixeira
Pages 195 – 214
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Hydrocolloids in Forming Properties of Cocoa Syrups
Marek Sikora;  Leslaw Juszczak; Marek Sady
Pages 215 – 228
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Effect of Drying and Roasting on the Quality Attributes of Fufu Powder
L. O. Sanni; F. F. JaJi
Pages 229 – 238
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Temperature and Concentration Dependence of Heat Capacity of Model Aqueous Solutions
Roger Darros-Barbosa;  Murat O. Balaban; Arthur A. Teixeira
Pages 239 – 258
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Rheological Characterization of Process Cheese Using Tube Viscometry
M. R. Leach;  B. E. Farkas; C. R. Daubert
Pages 259 – 267
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Effect of Hydrocolloids on the Dehydration Kinetics, Color, and Texture of Mango Leather
Hardeep Singh Gujral; Satinderpal Singh Brar
Pages 269 – 279
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Effect of Varieties on the Quality Characteristics of Roasted Soybean
O. P. Chauhan;  G. S. Chauhan;  P. Sharma;  A. Bajpai; D. N. Yadav
Pages 281 – 289
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Quality of Textured Soya Protein During Storage in Different Packaging Materials
N. Narayan Prasad;  M. Siddalingaswamy;  T. S. Srinivasan;  K. R. Viswanathan; K. Santhanam
Pages 291 – 309
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Effect of Preparation Conditions and Starch/Xanthan Concentration on Gelation Process of Potato Starch Systems
I. G. Mandala; E. D. Palogou
Pages 311 – 328
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Effect of Wheat Bran, Coarse Wheat Flour, and Rice Flour on the Instrumental Texture of Cookies
Hardeep Singh Gujral;  Sundeep Mehta;  Imaan Singh Samra; Pankaj Goyal
Pages 329 – 340
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Evaluation of Physical Properties of Dough of Donuts During Deep-Fat Frying at Different Temperatures
J. F. Vélez-Ruiz; M. E. Sosa-Morales
Pages 341 – 353
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