Examining Food Microstructure. Image Analysis. Fundamentals of Structuring: Polymer, Colloid, and Materials Science. Microstructural Components and Food Assemblies. Food Structuring. Food Microstructure and Quality. Microstructural Aspects of a Fluid Food: Milk. Microstructure and Mass Transfer: Solid-Liquid Extraction. Simultaneous Heat and Mass Transfer: Dehydration. The Microstructural Approach
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