Glicksman, M., Gum Technology in the Food Industry, New York: Academic Press, 1969, pp. 218-219. |
Harris, P. (ed.), Food Gels, New York: Elsevier Applied Science, 1990, Ch. 3 (pp. 79-119) and Ch. 6 (pp. 201-232). |
Hawley, G., The Condensed Chemical Dictionary, 10th ed., Van Nostrand Reinhold Co., 1981, p. 202. |
Stancioff, D., "Reflections in the Interrelationships Beteen Red Seaweed Source chemistry and Uses," Xth Int. Seaweed Symp. (ed. T. Levring), New York: Walter de Gruyter & Co., 1981, pp. 113-212. |
Stancioff, D. et al., "Infrared and Chemical Studies on Algal Polysaccharides," Proc. VIth Int. Seaweed Symp. (ed. R. Margalef), sy Madrid: Subsecretaria de la Marina Mercante, 1969, pp. 595-609. |