A Simple Laboratory Exercise in Food Structure/Texture Relationships Using a Flatbed Scanner
- 1 April 2002
- journal article
- Published by Wiley in Journal of Food Science Education
- Vol. 1 (1) , 6-9
- https://doi.org/10.1111/j.1541-4329.2002.tb00004.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- New dimensions in microstructure of food productsTrends in Food Science & Technology, 2000
- Method to Measure Microwave-Induced Toughness of BreadJournal of Food Science, 1997
- Relationships between flour/dough microstructure and dough handling and baking propertiesTrends in Food Science & Technology, 1997