Food Structure
Volume 10, Number 1 (1991)
Electron Microscopic Studies on the Ultrastructure of Curdlan and Other Polysaccharides in Gels Used in Foods
Tokuya Harada, Yoshimi Kanzawa, Kazuko Kanenaga, Atuo Koreeda, and Akira Harada
Relationship Between Microstructure and in Vitro Digestibility of Starch in Precooked Leguminous Seed Flours
Juscelino Tovar, Alicia de Francisco, Inger Bjorck, and Nils-Georg Asp
Effects of Phosphate and Citrate on the Gelation Properties of Casein Micelles in Renneted Ultra-High Temperature (UHT) Sterilized Concentrated Milk
Donald J. McMahon, Paul A. Savello, Rodney J. Brown, and Miloslav Kalab
Microstructure and Firmness of Labneh (High Solids Yoghurt) Made From Cow's, Goat's and Sheep's Milks by a Traditional Method or by Ultrafiltration
A. Y. Tamime, M. Kalab, G. Davies, and H. A. Mahdi