Food Structure
Volume 6, Number 1 (1987)
Product Morphology of Fatty Products
I. Heertje, M. Leunis, W. J.M. van Zeyl, and E. Berends
Scanning Electron Microscopy Studies of the Cellular Changes in Raw, Fermented and Dried Cocoa Beans
A. S. Lopez, P. S. Dimick, and R. M. Walsh
Microbial Cell Division and Separation: Effect of Citrate on the Growth of Group N Streptococci
S. Ito, T. Kobayashi, K. Ozaki, T. Morichi, and M. Saitoh
The Size Distribution and Shape of Curd Granules in Traditional Swiss Hard and Semi-Hard Cheeses
M. Ruegg and U. Moor
The Morphology of Black Tea Cream
R. D. Bee, M. J. Izzard, R. S. Harbron, and J. M. Stubbs
Microstructural Studies of Texturized Vegetable Protein Products: Effects of Oil Addition and Transformation of Raw Materials in Various Sections of a Twin Screw Extruder
S. Gwiazda, A. Noguchi, and K. Saio
The Influence of Ingredients and Processing Variables on the Quality and Microstructure of Hokkien, Cantonese and Instant Noodles
R. Moss, P. J. Gore, and I. C. Murray
Effect of Ionizing Irradiation and Storage on Mushroom Ultrastructure II. The Stipe and the Upper Part of the Cap of Agaricus bisporus (LGE. Imbach)
A. Keresztes and E. Kovacs
Textural Properties and Structure of Starch-Reinforced Surimi Gels as Affected by Heat-Setting
J. M. Kim, C. M. Lee, and L. A. Hufnagel
Seed Microstructure and Its Relationship to Water Uptake in Isogenic Lines and a Cultivar of Dry Beans (Phaseolus vulgaris L.)
George N. Agbo, George L. Hosfield, Mark A. Uebersax, and Karen Klomparens
Influence of Delignifying Agents on Tissue Structure in Bermudagrass Stems
D. E. Akin, L. L. Rigsby, F. E. Barton, P. Gelfand, D. S. Himmelsbach, and W. R. Windham