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International Journal of Food Properties, Volume 7 Issue 2 2004

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
Mechanical Properties of Pear as a Function of Location and Orientation
J. Wang
Pages 155 – 164
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Rheological Changes of Dough and Bread Quality Prepared from a Sweet Dough: Effect of Temperature and Mixing Time
G. Calderón-Domínguez;  M. Vera-Domínguez;  R. Farrera-Rebollo;  R. Arana-Errasquín; R. Mora-Escobedo
Pages 165 – 174
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Effect of Gum Acacia Incorporation on the Bread Making Performance of Punjab Wheat
Jai Pal Singh Sidhu; A. S. Bawa
Pages 175 – 183
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Purification and Partial Characterization of Proteinase and α-Amylase Inhibitors from Lesser Yam (Dioscorea esculenta)
K. Sasikiran;  M. R. Rekha; G. Padmaja
Pages 185 – 199
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Color and Texture Development During Microwave and Conventional Baking of Breads
D. İçöz;  G. Sumnu; S. Sahin
Pages 201 – 213
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Sorption Isotherms and Moisture Diffusivity in Fried Cassava-Shrimp Chips
Siriwan Tungsangprateep; V. K. Jindal
Pages 215 – 227
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The Influence of Palm Oil and Chemical Modification on the Pasting and Sensory Properties of Fufu Flour
L. O. Sanni;  S. B. Kosoko;  A. A. Adebowale; R. J. Adeoye
Pages 229 – 237
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Viscoelastic Properties of Part Skim Mozzarella Cheese: Effect of Calcium, Storage, and Test Temperature
N. S. Joshi;  K. Muthukumarappan; R. I. Dave
Pages 239 – 252
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Drying Kinetics of Tomato Paste
Rami Jumah;  Fawzi Banat;  Sameer Al-Asheh; Sunya Hammad
Pages 253 – 259
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Development of Whey Beverage with Antagonistic Characteristics and Probiotics
Vishal Tripathi; Y. K. Jha
Pages 261 – 272
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Moisture Diffusivity: Literature Data Compilation for Foodstuffs
N. M. Panagiotou;  M. K. Krokida;  Z. B. Maroulis; G. D. Saravacos
Pages 273 – 299
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Effect of High Power Ultrasound Waves on Properties of Meat: A Review
S. D. Jayasooriya;  B. R. Bhandari;  P. Torley; B. R. D'Arcy
Pages 301 – 319
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Rates of Cholesterol Ester Formation During Storage of Anchovy (Engraulis capensis) at Various Temperatures
Adrianus J. de Koning
Pages 321 – 327
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Effect of Process Variables and Sodium Alginate on Extrusion Behavior of Nixtamalized Corn Grit
Jaspreet Singh; Narpinder Singh
Pages 329 – 340
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Effect of Surfactant and Batter Mix Ratio on the Properties of Coated Poultry Product
Mohamad Yusof Maskat; William Lloyd Kerr
Pages 341 – 352
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