1. Berger, A., Brülhart, M. and Prodolliet, J. (1991) Detection of adulteration in pure soluble coffee by enzymatic sugar determination. Lebensmittel-Wissenschaft und- Technologie 24(1), 59–62.
2. Bheema Rao, M., Vittal Rao, A.S., Abraham, K.O. et al. (1986) Estimation of chicory in coffee-chicory mixture. Indian Coffee 1, 13–19.
3. Bicchi, C.P., Binello, A.E., Legovich, M.M. et al. (1993) Characterization of roasted coffee by S-HSGC and HPLC-UV and principal component analysis. J. Agric. Food Chem. 41(12), 2324–28.
4. Blanc, M. (1978) The chicory root — the evolution of fructose during technological treatments. Lebensmittel-Wissenschaft und- Technologie 11(1), 19–22.
5. Blanc, M. and Parchet, J.M. (1989) Identification and quantification of a new carbohydrate in coffee chemistry. ASIC, 13th Colloque, Paipa, pp. 191–95.