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págs. 345-355
Okezie I. Aruoma, Virginia Zbarsky, Theeshan Bahorun, Krishna P. Datla, Alan Crozier, Amitabye Luximon-Ramma, David T. Dexter
págs. 357-367
Effect of heat-moisture treated maize starch on the properties of dough and bread
Naofumi Morita, Megumi Miyazaki
págs. 369-376
Vaino Poysa, Qi Wang, Steve W. Cui, Yufei Hua, Yoshinori Mine
págs. 377-385
P.J. Mart¿¿n-Álvarez, A. Marcobal, M.C. Polo, M. Victoria Moreno-Arribas
págs. 387-394
Daniel Bassil, Dimitris P. Makris, Panagiotis Kefalas
págs. 395-402
NMR imaging investigation of rice cooking
Andrew Lewis, Midori Kasai, Florea Marica, Colin A. Fyfe, Sonoko Ayabe, Keiko Hatae
págs. 403-410
Effect of extraction rate of wheat flour on the quality of vermicelli
R. Vetrimani, P Haridas Rao, M.L. Sudha
págs. 411-416
Derek Kontkanen, Andrew G. Reynolds, Margaret A. Cliff, Marjorie C. King
págs. 417-425
Cysteine protease inhibitors in various milk preparations and its importance as a food
Etsuko Sano, Etsuko Murata, Nobuhiko Katunuma, Risa Miyauchi, Quang Trang Le, Koji Yamauchi, Natsuko Takakura
págs. 427-433
Jong Jin Kim, Sang Jun Hahn, Seung Hyun Kim, Ill Min Chung
págs. 435-444
Implications for the use of Mortierella fungi in the industrial production of essential fatty acids
Suresh S. Narine, Sandra D. Dyal
págs. 445-467
Effect of pre-freezing icing duration on quality changes in frozen Nile perch (Lates niloticus)
C.K. Muyanja, E. Kakura, I. Lwalinda, A. Natseba, J.H. Muyonga
págs. 469-474
págs. 475-476
Luisa Elias, Vassilis Gekas, Ingegerd Sjöholm, Dawn Worrall, Marianne Sommarin, Maggie Smallwood, Werner B. Herppich, Federico Gómez Galindo
pág. 477
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