Przemysł Spożywczy > 2002 > T. 56, nr 5 > 3-8
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journal ISSN : | 0033-250X |
journal e-ISSN : | 2449-996X |
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Bibliography
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[1] Chandrasekaran R., Radha A.: 1995. Molecular architectures and functional properties of gellan gum and related polysaccharides. Trends Food Sci. Technol. 6, 143-148.
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[2] Sworn G., Johnson C.: 2000. Effect of sugar concentration on the properties of gellan gum gels. W: Gums and Stabilisers for the Food Industry. 10. Ed.: RA. Williams, G.O Phillips. Royal Society of Chemistry. Cambridge, 285-291.
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[3] Jones J.M.: 1990. Food safety. Eagan Press. St. Paul, Minnesota.