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Pectins and Gums

  • Vickie A. Vaclavik
  • Elizabeth W. Christian
Part of the Food Science Texts Series book series (FSTS)

Keywords

Junction Zone Pectic Substance Invert Sugar Pectic Acid Salad Dressing 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

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    Glicksman J. Food applications of gums. In: Lineback DR, Inglett GE, eds. Food Carbohydrates. Westport, CT: AVI, 1982.Google Scholar
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    Coultate TP. Food. The Chemistry of Its Components, 2nd ed. Cambridge: RSC, 1989.Google Scholar
  5. McWilliams M. Foods: Experimental Perspectives, 4th ed. New York: Prentice-Hall, 2001.Google Scholar
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  8. BeMiller JN, Whistler RL. Carbohydrates. In: Fennema OR, ed. Food Chemistry, 3rd ed. New York: Marcel Dekker, 1996.Google Scholar

Copyright information

© Springer Science+Business Media, LLC. 2008

Authors and Affiliations

  • Vickie A. Vaclavik
    • 1
  • Elizabeth W. Christian
    • 2
  1. 1.Southwestern Medical Center at DallasThe University of TexasDallasUSA
  2. 2.Department of Nutrition and Food SciencesTexas Woman’s UniversityDentonUSA

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