Food Structure
Volume 1, Number 2 (1982)
Grain Structure and End-Use Properties
Y. Pomeranz
Scanning Electron Microscopy of the Pericarp and Testa of Several Sorghum Varieties
C. F. Earp and L. W. Rooney
The Microscopic Structure and Chemistry of Rapeseed and its Products
S. H. Yiu, H. Poon, R. G. Fulcher, and I. Altosaar
Fluorescence Microscopy of Cereals
R. G. Fulcher
Freeze-Etch of Emulsified Cake Batters During Baking
J. D. Cloke, J. Gordon, and E. A. Davis
Aspects of Sample Preparation for Freeze-Fracture/Freeze-Etch Studies of Proteins and Lipids in Food Systems. A Review
Wolfgang Buchheim