Bibliografia
Principal
- Coultate, T., (2009) Food: The chemistry of it’s components, Royal Society of Chemistry, null
- Hoefler, A. C., (2004) Hydrocolloids: Practical Guides for the Food Industry, Amer Assn of Cereal Chemists, null
- null (null) null null
- Belitz, H.D., Grosch, W., Schieberle, P., (2004) Food chemistry. Springer, null
- Phillips, G. O.; Williams, P. A., (2000) Handbook of Hydrocolloids, Woodhead Publishing Ltd, null