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A NOTE ON THE APPLICATION OF HISTOLOGICAL TECHNIQUE TO THE STUDY OF THE STRUCTURE OF BAKED GOODS
Author(s) -
Francis B.,
Groves C. H.
Publication year - 1962
Publication title -
journal of the royal microscopical society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.569
H-Index - 111
eISSN - 1365-2818
pISSN - 0368-3974
DOI - 10.1111/j.1365-2818.1962.tb02068.x
Subject(s) - relation (database) , interpretation (philosophy) , computer science , mathematics , data mining , programming language
SYNOPSIS This note describes the application of well established histological techniques, slightly modified where necessary, to the study of the overall structure of bread, cake, and especially biscuits. Some of the problems associated with the use of histological techniques in general are discussed and the particular difficulties more associated with baked goods are assessed in relation to the technique described and to previous investigations. Six plates of colour photomicrographs of representative sections are described and their interpretation discussed, together with a general evaluation of this particular application of histological technique.