Journal of Culinary Science & Technology, Volume 12, Issue 4 (2014)

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Journal of Culinary Science & Technology, Volume 12, Issue 4 (2014)

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Original Articles

Article
Molecular Gastronomy in Spain
P. García-Segovia, M. D. Garrido, A. Vercet, J. C. Arboleya, S. Fiszman, J. Martínez-Monzo, S. Laguarda, V. Palacios & J. Ruiz
Pages: 279-293
Published online: 16 Jun 2014
AbstractforMolecular Gastronomy in Spain | Full Text | References | PDF (288.4 KB)
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Article
Port Wine “Caviar”: Product Development, Sensorial Analysis, and Marketing Evaluation
Raquel P. F. Guiné, Patrícia Ferreira, Ana Rita Roque, Helena Pinto & Andreia Tomás
Pages: 294-305
Published online: 16 Jun 2014
AbstractforPort Wine “Caviar”: Product Development, Sensorial Analysis, and Marketing Evaluation | Full Text | References | PDF (334.6 KB)
  • 288 Views
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Article
Collected Research on Phytonutrients: Alkaloids
Sarah Churchill, Jennifer Baum, Sarah Farrell, Fai Al Khalifa & Sari Edelstein
Pages: 306-315
Published online: 16 Jun 2014
AbstractforCollected Research on Phytonutrients: Alkaloids | Full Text | References | PDF (136.3 KB)
  • 129 Views
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Article
Proximate, Baking, and Sensory Qualities of Biscuits from Wheat and Fermented Breadfruit (Artocarpus communis Frost) Flour
Adegoke H. Bakare, Mojisola O. Adegunwa, Oluwadamilola M. Akinribido & Olusegun A. Obadina
Pages: 316-325
Published online: 16 Jun 2014
AbstractforProximate, Baking, and Sensory Qualities of Biscuits from Wheat and Fermented Breadfruit (Artocarpus communis Frost) Flour | Full Text | References | PDF (122.1 KB)
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Article
How Often Do We Use Cooking Utensils? An Exploratory Study
Wei C. Wang & Anthony Worsley
Pages: 326-338
Published online: 16 Jun 2014
AbstractforHow Often Do We Use Cooking Utensils? An Exploratory Study | Full Text | References | PDF (179.8 KB)
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Article
Exploratory Study of Korean Traditional Food, Rice Cakes’ Product Attributes, and Customers’ Satisfaction and Loyalty
Hak-Seon Kim & Hui-Rang Yim
Pages: 339-353
Published online: 16 Jun 2014
AbstractforExploratory Study of Korean Traditional Food, Rice Cakes’ Product Attributes, and Customers’ Satisfaction and Loyalty | Full Text | References | PDF (168.1 KB)
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Article
Effect of the Incorporation of Different Freeze-Dried Cultures on the Properties of Sourdough Bread
Krischina S. Aplevicz, Tiago da Silva, Carlise B. Fritzen-Freire, Renata D. M. C. Amboni, Pedro L. M. Barreto & Ernani S. Sant’Anna
Pages: 354-367
Published online: 16 Jun 2014
AbstractforEffect of the Incorporation of Different Freeze-Dried Cultures on the Properties of Sourdough Bread | Full Text | References | PDF (275.5 KB)
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Editorial Board

EOV Ed Board
Page: ebi
Published online: 16 Jun 2014
CitationforEOV Ed Board | Full Text | PDF (47.9 KB)
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