1. Pilnik, W. and Rombouts, F. M., in Polysaccharides in Food, Blanshard, J. M. V. and Mitchell, J. R. (Eds), Butterworths, London, 1979, p. 109.
2. Norman, B. E., in Microbial Polysaccharides and Polysaccharases, Berkeley, R. C. W., Gooday, G. W. and Ellwood, D. C. (Eds), Academic Press, London, 1979, p. 339.
3. Pereival, E. and McDowell, R. H., Chemistry and Enzymology of Marine Algal Polysaccharides, Academic Press, London, 1967.
4. Rees, D. A., Adv. Carb. Chem. Biochem., 24, 267 (1969).
5. Overeem, A., in Gums and Stabilisers for the Food Industry: 2, Application of Hydrocolloids, Phillips, G. O., Wedlock, D. J. and Williams, P. A. (Eds), Pergamon Press, Oxford, 1984, p. 369.