© 2004 by CRC Press LLC 2. Sasaki, T., Production <strong>of</strong> erythritol, J. Agric. Chem. Soc. Jpn., 63, 1130, 1989. 3. Ishizuka, H., et al., Breeding <strong>of</strong> a mutant <strong>of</strong> Aureobasidium sp. with high erythritol production, J. Ferm. Biotechnol., 68, 310, 1989. 4. Aoki, M.A.Y., Pastore, G.M., <strong>and</strong> Park, Y.K., Microbial transformation <strong>of</strong> sucrose <strong>and</strong> glucose to erythritol, Biotechnol. Lett., 15, 383, 1993. 5. Melaja, A. <strong>and</strong> Hämälaïnen, L., U.S. Patent 4,008,285, 1977. 6. Hyvönen, L., Koivistoinen, P., <strong>and</strong> Voirol, F., <strong>Food</strong> technological evaluation <strong>of</strong> xylitol, Adv. <strong>Food</strong> Res., 28, 373, 1982. 7. Nigam, P., <strong>and</strong> Singh, D., Processes for fermentative production <strong>of</strong> xylitol — a sugar substitute, Process Biochem., 30, 117, 1995. 8. Parajó, J. C., Domínguez, H., <strong>and</strong> Domínguez, J. M., Biotechnological production <strong>of</strong> xylitol. Part 1: Interest <strong>of</strong> xylitol <strong>and</strong> fundamentals <strong>of</strong> its biosynthesis, Bioresource Technol., 65, 191, 1998. 9. Sicard, P.J. <strong>and</strong> Leroy, P., Mannitol, sorbitol, <strong>and</strong> Lycasin: <strong>Properties</strong> <strong>and</strong> food applications, in Developments in Sweeteners, Grenby, T.H., Ed., Applied Science Publishers, London, 1987, p. 1. 10. Schiweck, H., Isomalt (Palatinit ® ), A versatile alternative sweetener — production, properties <strong>and</strong> uses, in Carbohydrates in Industrial Synthesis, Clarke, M.A., Ed., Verlag Dr. Herbert Bartens, Berlin, 1992, p. 37. 11. Kunz, M., Sugar alcohols, in Ullmann's Encyclopedia <strong>of</strong> Industrial Chemistry, 5th ed., Vol. A 25, Elvers, B., Hawkins, S., <strong>and</strong> Russey, W., Eds., Weinheim, VCH Verlagsgesellschaft, Weinheim, 1994, pp. 426, 436. 12. Schilling, C.H. et al., Rheology <strong>of</strong> alumina-nanoparticle suspensions: Effects <strong>of</strong> lower saccharides <strong>and</strong> sugar alcohols, J. Eur. Ceram. Soc., 22, 917, 2002. 13. Mitchell, H., Auerbach, M.H., <strong>and</strong> Moppett, F.K., Polydextrose, in Alternative Sweeteners, <strong>Food</strong> Science <strong>and</strong> Technology, Vol. 112, Nabors, L.O., Ed., Marcel Dekker, New York, 2001, p. 499. 14. Tomasik, P., Palasiński, M., <strong>and</strong> Wiejak, S., The thermolysis <strong>of</strong> saccharides. Part I. Adv. Carbohydr. Chem. Biochem., 47, 203, 1989. 15. Koeltzow, D.E., <strong>and</strong> Urfer, A.D. Preparation <strong>and</strong> properties <strong>of</strong> pure alkyl glucosides, maltosides <strong>and</strong> maltotriosides, J. Am. Oil Chem. Soc., 61, 1651, 1984. 16. Osipow, L. et al., Methods <strong>of</strong> preparation fatty acid esters <strong>of</strong> sucrose, Ind. Eng. Chem., 48, 1459, 1956. 17. York, W.C. et al., Structural studies on sucrose monolaurate, J. Am. Oil Chem. Soc., 33, 424, 1956. 18. Osipow, L. <strong>and</strong> Rosenblatt, W., Micro-emulsion process for the preparation <strong>of</strong> sucrose esters, J. Am. Oil Chem. Soc., 44, 307, 1967. 19. Feuge, R.O. et al., Preparation <strong>of</strong> sucrose esters by interesterification, J. Am. Oil Chem. Soc., 47, 56, 1970. 20. Khan, R.A. <strong>and</strong> Mufti, K.S., Ger. Offen. DE 2,412,374, 1974. 21. Plou, F.J. et al., Acylation <strong>of</strong> sucrose with vinyl esters using immobilized hydrolases: Demonstration that chemical catalysis may interfere with enzymatic catalysis, Biotechnol. Lett., 21, 635, 1999. 22. Ferrer, M. et al., <strong>Chemical</strong> versus enzymatic catalysis for the regioselective synthesis <strong>of</strong> sucrose esters <strong>of</strong> fatty acids, Stud. Surf. Sci. Catal., 130A, 509, 2000. 23. Mattson, F.H., Healthy, M., <strong>and</strong> Volpenhein, R.A., U.S. Patent 3,600,186, 1971. 24. Akoh, C.C. <strong>and</strong> Swanson, B.G., Optimization <strong>of</strong> sucrose polyester synthesis: Comparison <strong>of</strong> properties <strong>of</strong> sucrose polyesters, raffinose polyesters, <strong>and</strong> salad oils, J. <strong>Food</strong> Sci., 55, 236, 1990.
© 2004 by CRC Press LLC 25. Akoh, C.C. <strong>and</strong> Swanson, B.G., Preparation <strong>of</strong> trehalose <strong>and</strong> sorbitol fatty acid polyesters by interesterification, J. Am. Oil Chem. Soc., 66, 158, 1989. 26. Akoh, C.C., <strong>and</strong> Swanson, B.G., One-step synthesis <strong>of</strong> raffinose fatty acid esters, J. <strong>Food</strong> Sci., 52, 1570, 1987. 27. Akoh, C.C. <strong>and</strong> Swanson, B.G., Synthesis <strong>and</strong> properties <strong>of</strong> alkyl glycoside <strong>and</strong> stachyose fatty acid polyesters, J. Am. Oil Chem. Soc., 66, 1295, 1989. 28. Bornet, F.J.R.,Undigestible sugars in food products, Am. J. Clin. Nutr., 59S, 763, 1994. 29. Bhatt, S. <strong>and</strong> Shukla, R.P., Sucrose fatty acid esters — Compounds <strong>of</strong> divergent properties <strong>and</strong> applications, Bharatiya Sugar, 1, 75, 1991. 30. Husb<strong>and</strong>, F.A. et al., Comparison <strong>of</strong> foaming <strong>and</strong> interfacial properties <strong>of</strong> pure sucrose monolaurates, dilaurate <strong>and</strong> commercial preparations, <strong>Food</strong> Hydrocol., 12, 237, 1998. 31. Osman, E.M., Leith, S.J., <strong>and</strong> Fles, M., Complexes <strong>of</strong> amylose with surfactants, Cereal Chem., 38, 449, 1961. 32. Matsunaga, A. <strong>and</strong> Kainuma, K., Studies on the retrogradation <strong>of</strong> starch in starchy foods. Part 3: Effect <strong>of</strong> the additive <strong>of</strong> sucrose fatty acid ester on the retrogradation <strong>of</strong> corn starch, Starch/Staerke 38, 1, 1986. 33. Deffenbaugh, L.B. <strong>and</strong> Walker, C.E., Use <strong>of</strong> the rapid visco-analyzer to measure starch pasting properties, Starch/Staerke, 42, 89, 1990. 34. Hoseney, R.C., Finney, K.F., <strong>and</strong> Pomeranz, Y., <strong>Functional</strong> (bread-making) <strong>and</strong> biochemical properties <strong>of</strong> wheat flour components. VI. Gliadin-lipid-glutenin interaction in wheat gluten, Cereal Chem., 47, 135, 1970. 35. Krog, N., Theoretical aspects <strong>of</strong> surfactants in relation to their use in breadmaking, Cereal Chem., 58, 158, 1981. 36. Marshall, D.L. <strong>and</strong> Bullerman, L.B., Antimicrobial properties <strong>of</strong> sucrose fatty acid esters, in Carbohydrate Polyesters as Fat Substitutes, Akoh, C.C., <strong>and</strong> Swanson, B.G., Eds., Marcel Dekker, New York, 1994, p. 149. 37. Nakamura, S., Applications <strong>of</strong> sucrose fatty acid esters as food emulsifiers, in Industrial Aapplications <strong>of</strong> Surfactants IV, Royal Society <strong>of</strong> Chemistry, London, 1999, p. 73. 38. Akoh, C.C., Emulsification properties <strong>of</strong> polyesters <strong>and</strong> sucrose ester blends I. Carbohydrate fatty acid polyesters, J. Am. Oil Chem. Soc., 69, 9, 1992.
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© 2004 by CRC Press LLC Chemical a
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© 2004 by CRC Press LLC 16. Lim, S
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© 2004 by CRC Press LLC 60. Peng,
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8 CONTENTS © 2004 by CRC Press LLC
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© 2004 by CRC Press LLC of modifie
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© 2004 by CRC Press LLC 8.2.3.1 St
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© 2004 by CRC Press LLC FIGURE 8.1
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© 2004 by CRC Press LLC 8.4.3.4 St
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© 2004 by CRC Press LLC names such
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© 2004 by CRC Press LLC 2. Seyfrie
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9 CONTENTS © 2004 by CRC Press LLC
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© 2004 by CRC Press LLC 9.1.3 PAST
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© 2004 by CRC Press LLC nonpolar h
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© 2004 by CRC Press LLC OSO 2H, OS
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10 CONTENTS © 2004 by CRC Press LL
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© 2004 by CRC Press LLC been appli
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© 2004 by CRC Press LLC GTs is the
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(a) (b) OH OH OH OH © 2004 by CRC
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peroxidase, or hexokinase and highl
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© 2004 by CRC Press LLC as lactose
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© 2004 by CRC Press LLC compounds
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© 2004 by CRC Press LLC TABLE 10.4
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© 2004 by CRC Press LLC several, m
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© 2004 by CRC Press LLC emulsifier
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© 2004 by CRC Press LLC Enzymatic
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© 2004 by CRC Press LLC TABLE 10.6
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© 2004 by CRC Press LLC commercial
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© 2004 by CRC Press LLC plasticiza
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© 2004 by CRC Press LLC 11.2.2 POL
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11.3.1 STARCH-CONTAINING PRODUCTS 1
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TABLE 11.6 Polysaccharide Blends in
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© 2004 by CRC Press LLC 11.3.3 PRO
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TABLE 11.10 Polysaccharide Blends i
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© 2004 by CRC Press LLC 23. Subram
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© 2004 by CRC Press LLC 67. Murata
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12 CONTENTS © 2004 by CRC Press LL
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© 2004 by CRC Press LLC studies, p
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© 2004 by CRC Press LLC organizati
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© 2004 by CRC Press LLC associatio
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© 2004 by CRC Press LLC (a measure
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© 2004 by CRC Press LLC K = [Ca 2+
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© 2004 by CRC Press LLC 12.7 CONCL
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© 2004 by CRC Press LLC 31. Denes,
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© 2004 by CRC Press LLC showing an
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© 2004 by CRC Press LLC In particu
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1-SST Sucrose G 1 - 2 F © 2004 by
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© 2004 by CRC Press LLC environmen
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© 2004 by CRC Press LLC polymers a
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© 2004 by CRC Press LLC TABLE 13.2
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Mass Fraction © 2004 by CRC Press
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© 2004 by CRC Press LLC fructans.
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© 2004 by CRC Press LLC 8. Timmerm
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14 Structure-Property Relationships
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(a) (b) © 2004 by CRC Press LLC FI
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© 2004 by CRC Press LLC whole dist
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© 2004 by CRC Press LLC FIGURE 14.
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© 2004 by CRC Press LLC to the com
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© 2004 by CRC Press LLC 41. Hirano
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© 2004 by CRC Press LLC 15.5.1.6 M
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© 2004 by CRC Press LLC 15.1.1 STR
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© 2004 by CRC Press LLC TABLE 15.3
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© 2004 by CRC Press LLC conditions
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© 2004 by CRC Press LLC at acid pH
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© 2004 by CRC Press LLC 15.6 ALGAL
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© 2004 by CRC Press LLC the confor
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© 2004 by CRC Press LLC 6. Robbins
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© 2004 by CRC Press LLC 49. Tye, R
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© 2004 by CRC Press LLC 93. Draget
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properties of meat depend on the qu
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© 2004 by CRC Press LLC and anoxia
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© 2004 by CRC Press LLC of meat as
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© 2004 by CRC Press LLC of ATP and
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© 2004 by CRC Press LLC Accumulati
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© 2004 by CRC Press LLC FIGURE 16.
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© 2004 by CRC Press LLC sialic aci
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17 Cyclodextrins CONTENTS © 2004 b
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© 2004 by CRC Press LLC FIGURE 17.
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© 2004 by CRC Press LLC FIGURE 17.
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© 2004 by CRC Press LLC 17.2.3 MET
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O H3C O HO O H3C O O © 2004 by CRC
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© 2004 by CRC Press LLC Inclusion
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© 2004 by CRC Press LLC complex is
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© 2004 by CRC Press LLC drying of
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© 2004 by CRC Press LLC the use of
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© 2004 by CRC Press LLC REFERENCES
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© 2004 by CRC Press LLC In the las
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© 2004 by CRC Press LLC 18.5), lea
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via the so-called 1,2-enolization t
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The key intermediates in the format
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© 2004 by CRC Press LLC compounds,
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© 2004 by CRC Press LLC O O OH ami
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N H 2 R CH COOH HC O C O R 1 HC N R
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© 2004 by CRC Press LLC 27. Glomb,
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© 2004 by CRC Press LLC 61. Hollna
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© 2004 by CRC Press LLC commonly u
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© 2004 by CRC Press LLC carboxysta
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© 2004 by CRC Press LLC Materials
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© 2004 by CRC Press LLC 19.3.8 AMI
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20 Carbohydrates: Nutritional Value
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© 2004 by CRC Press LLC 20.3.2 ABS
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© 2004 by CRC Press LLC 20.4.2 SAC
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© 2004 by CRC Press LLC 20.6.2 OTH
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© 2004 by CRC Press LLC Also, 1 mo
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© 2004 by CRC Press LLC cellulosic
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© 2004 by CRC Press LLC 9. Braun,
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© 2004 by CRC Press LLC TABLE 22.2
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© 2004 by CRC Press LLC Mass Fract
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© 2004 by CRC Press LLC Mass Fract
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© 2004 by CRC Press LLC Wheat cons
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23 CONTENTS © 2004 by CRC Press LL
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© 2004 by CRC Press LLC methods, s
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© 2004 by CRC Press LLC 23.2.3 RAM
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© 2004 by CRC Press LLC with a nov
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© 2004 by CRC Press LLC measured a
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© 2004 by CRC Press LLC XPS is use
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© 2004 by CRC Press LLC 37. Muloy,
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© 2004 by CRC Press LLC 77. Harada
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© 2004 by CRC Press LLC TABLE 24.1
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© 2004 by CRC Press LLC TABLE 24.1
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© 2004 by CRC Press LLC 24.1.2 TER
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© 2004 by CRC Press LLC REFERENCES