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Food Structure, Its Formation and Breakdown

Published online by Cambridge University Press:  04 August 2017

Peter J. Lillford
Peter J. Lillford*
Affiliation:
Dept. of Formulation Engineering, University of Birmingham, United Kingdom

Abstract

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Type
Abstract
Information
Microscopy and Microanalysis , Volume 23 , Supplement S1: Proceedings of Microscopy & Microanalysis 2017 , July 2017 , pp. 1122 - 1123
Copyright
© Microscopy Society of America 2017 

References

[1] “On Food and Cooking” H. McGee, (1984), Simon and Schuster, New York.Google Scholar
[2] “The Materials Science of Food” MRS Bulletin 25 2000). p. 12.Google Scholar
[3] Agrawal, , et al, Archives of Oral Biology 42 1997). p. 1.Google Scholar
[4] Bourne, M. Journal of Texture Studies 35 2004). p. 125.Google Scholar
[5] Lillford, P.J. Journal of Texture Studies 32 2001). p. 5,397.Google Scholar