Food Structure
Volume 11, Number 1 (1992)
A Low-Temperature Scanning Electron Microscopy Study of Ice Cream. I Techniques and General Microstructure
K. B. Caldwell, H. D. Goff, and D. W. Stanley
A Low-Temperature Scanning Electron Microscopy Study of Ice Cream. II. Influence of Selected Ingredients and Processes
K. B. Caldwell, H. D. Goff, and D. W. Stanley
Distribution of Aromatic Compounds in Coastal Bermudagrass Cell Walls Using Ultraviolet Absorption Scanning Microspectrophotometry
Nancy P. Ames, Roy D. Hartley, and Danny E. Akin
Molecular Strategies to Improve Protein Quality and Reduce Flatulence in Legumes: A Review
Benito O. de Lumen
Effects of Processing on the Microstructure of Oat (Avena Sativa) Bran Concentrate and the Physicochemical Properties of Isolated B-Glucans
K. Autio, Y. Malkki, and T. Virtanen
Image Analysis to Determine Intramuscular Fat in Muscle
T. Ishii, R. G. Cassens, K. K. Scheller, S. C. Arp, and D. M. Schaefer
Structure and Rheology of String Cheese
S. Taneya, T. Izutsu, T. Kimura, and T. Shioya
Effect of Lactose and Protein on the Microstructure of Dried Milk
V. V. Mistry, H. N. Hassan, and D. J. Robison