1. Amado, R. and Neukom, H. (1984) Isolation and partial degradation of pectic substances of potato cell walls in phosphate buffer. Abstr.: 9th Triennial Conf. Eur. Ass. Potato Res., p. 103.
2. Anger, H. and Dongowsky, G. (1984) Uber die bestimmung der Ester gruppeverteilung in Pektin durch Fraktionierung an DAEA-cellulose. Nahrung, 28, 199.
3. Anger, H. and Dongowsky, G. (1985) Distribution of free carboxyl groups in native pectins from fruit and vegetable. Nahrung, 29(4), 397–404.
4. Anon. (1978) E440(a)-Pectin, E440(b)-Amidated pectin in Council Directive of July 1978, laying down specific criteria of purity for emulsifiers, stabilizers, thickeners and gelling agents for use in food stuffs. Official Journals of the European Communities L 223, p. 16.
5. Anon. (1981a) Evaluation of certain food additives. 25th report of the Joint FAO/WHO Expert Committee on Food Additives, World Health Organization, Geneva.