Food Structure
Volume 11, Number 3 (1992)
Mechanical Properties of Starch, Protein and Endosperm and Their Relationship to Hardness in Wheat
Gregory M. Glenn and Ruth K. Johnston
Importance of Enzymes to Value-Added Quality of Foods
J. R. Whitaker
Cryo-Scanning Electron Microscopy Investigation of the Texture of Cooked Potatoes
J. T. van Marle, A. C.M. Clerkx, and A. Boekestein
Effect of Draw pH on the Development of Curd Structure During the Manufacture of Mozzarella Cheese
L. J. Kiely, P. S. Kindstedt, G. M. Hendricks, J. E. Levis, J. J. Yun, and D. M. Barbano
Influence of Addition of Polyols and Food Emulsifiers on the Retrogradation Rate of Starch
M. Muira, A. Nishimura, and K. Katsuta
Light Microscopy Measurements of Ice Recrystallization in Frozen Corn Starch Pastes Using Isothermal Freeze Fixation
C. Ferrero, M. N. Martino, and N. E. Zaritzky
Relating Spectral Observations of the Agricultural Landscape to Crop Yield
Craig L. Wiegand and Arthur J. Richardson