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Home > Research Centers > Western Dairy Center > Journal of Food Structure > Vol. 1 (1982) > No. 2

 

Food Structure

Volume 1, Number 2 (1982)

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Food Microstructure

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Grain Structure and End-Use Properties
Y. Pomeranz

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Scanning Electron Microscopy of the Pericarp and Testa of Several Sorghum Varieties
C. F. Earp and L. W. Rooney

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The Microscopic Structure and Chemistry of Rapeseed and its Products
S. H. Yiu, H. Poon, R. G. Fulcher, and I. Altosaar

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Light Microscopy Preparation Techniques for Starch and Lipid Containing Snack Foods
F. Olga Flint

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Electron Microscopy of Milk and Milk Products: Problems and Possibilities
D. G. Schmidt

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Fluorescence Microscopy of Cereals
R. G. Fulcher

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Freeze-Etch of Emulsified Cake Batters During Baking
J. D. Cloke, J. Gordon, and E. A. Davis

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Aspects of Sample Preparation for Freeze-Fracture/Freeze-Etch Studies of Proteins and Lipids in Food Systems. A Review
Wolfgang Buchheim

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Microscopy in the Study of Fats and Emulsions
J. M. deMan

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Morphological and Textural Comparisons of Soybean Mozzarella Cheese Analogs Prepared with Different Hydrocolloids
C. S. Yang and M. V. Taranto

 

Electron Microscopic Localization of Solvent-Extractable Fat in Agglomerated Spray-Dried Whole Milk Powder Particles
Wolfgang Buchheim

 
 
 
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