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Critical Reviews in Food Science and Nutrition|January 1, 1993
Tailoring texture for the elderly: theoretical aspects and technological optionsM Peleg
Critical Reviews in Food Science and Nutrition|January 1, 1993
Psychophysiological effect of odorC H Manley
Critical Reviews in Food Science and Nutrition|January 1, 1993
The effects of aging on the human sense of smell and its relationship to food choiceC J Wysocki, M L Pelchat
Critical Reviews in Food Science and Nutrition|January 1, 1993
Nutritional enrichment of bakery products by supplementation with nonwheat floursJ K Chavan, S S Kadam
Critical Reviews in Food Science and Nutrition|January 1, 1993
Fractals and foodsM Peleg
Critical Reviews in Food Science and Nutrition|January 1, 1982
Ginger-chemistry, technology, and quality evaluation: part 2V S Govindarajan
Critical Reviews in Food Science and Nutrition|January 1, 1996
Introduction to allergic diseasesY A Mekori
Critical Reviews in Food Science and Nutrition|January 1, 1996
Assessment of the allergenic potential of foods derived from genetically engineered crop plantsD D Metcalfe, J D Astwood, R Townsend, et al.
Critical Reviews in Food Science and Nutrition|May 16, 2015
Detection of Adulterants and Contaminants in Liquid Foods-A ReviewShyam Narayan Jha, Pranita Jaiswal, Manpreet Kaur Grewal, et al.
Critical Reviews in Food Science and Nutrition|May 16, 2015
Methodologies for producing amylose: A reviewAndrés F Doblado-Maldonado, Sara V Gomand, Bart Goderis, et al.
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