GENERAL PRINCIPLES: Flowability of Food Powders and Methods for Its Evaluation ‐ A Review. M. PelegGENERAL PRINCIPLES: Textural Properties of Amylose Sponges. A. Torres Q., H. G. Schwartzberg, M. Peleg and R. RufnerGENERAL PRINCIPLES: Glutenin and Dough Tenacity. J. A. D. EwartGENERAL PRINCIPLES: Mechanics of Impact of a Falling Fruit on a Cushioned Surface. N. N. Mohsenin, V. K. Jindal and A. N. ManorINSTRUMENTATION AND METHODOLOGY: Application of Some Rheological Methods in the Food Industry. B. LaunayINSTRUMENTATION AND METHODOLOGY: The Pea Tenderometer. P. Varoquaux and R. CousinINSTRUMENTATION AND METHODOLOGY: Problems Posed by the Evaluation of Meat Tenderness. Ch. Touraille and P. SaleINSTRUMENTATION AND METHODOLOGY: Apparatus for the Study of Viscoelastic Properties of Gels and Concentrated Polymer Solutions at Small Constant Shear Stresses. V. G. Vasilév, O. A. Kozlov, A. A. Konstantinov, S. K. Krasheninnikov, L. Z. Rogovina and G. L. SlonimskiiINSTRUMENTATION AND METHODOLOGY: The Structure Analysis of Texturized Milk and Plant Proteins by Scanning Electron Microscopy. Z. Smietana, S. Poznanski, M. Hosaja and H. KozlowskaINSTRUMENTATION AND METHODOLOGY: A Method for Measuring Tomato Fruit Firmness Using a Modified Shear Press. T. R. Gormley and D. KeppelOBJECTIVE MEASUREMENTS: A Rheological Method for Evaluating the Textural Qualities of Cooked Mutton. F. Huang, A. E. Dethmers and J. W. RobertsonOBJECTIVE MEASUREMENTS: Properties ofKhaya grandifoliolaGum. Muhammad Aslam, Geoffrey Pass and Glyn O. PhillipsOBJECTIVE MEASUREMENTS: The Viscosity of Dilute Solutions of κ‐Carrageenan and Sodium Carboxymethyl‐cellulose. Attia M. Elfak, Geoffrey Pass and Glyn O. PhillipsSENSORY EVALUATION: Taste Panel Assessment of Textural Properties of Fish Minces from Australian Species. H. Allan Bremmer, G. M. Laslett and June OlleyFACTORS AFFECTING TEXTURE: Effects of 1, 3‐diols and Their Esters on the Rheological Properties of Dough and the Storage Stability of Bread. J. W. Frankenfeld, M. Karel and T. P. LabuzaFACTORS AFFECTING TEXTURE: Firmness and Colour of the Fruit of Some Tomato Cultivars from Various Sources During Storage. R. Gormley and S. EganFACTORS AFFECTING TEXTURE: Descriptive Analysis of the Sensory Properties of Beverages and Gelatins Containing Sucrose or Synthetic Sweeteners. Nancy Larson‐Powers and Rose Marie Pang‐bornFACTORS AFFECTING TEXTURE: Cutting Methods Affect Fried Chicken Flavor and Tenderness. W. J. Stadelman a