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2. R.C. Lindsay, in: O.R. Fennema (Ed.), Food Chemistry, 3rd Edition, Marcel Dekker, New York, 1996, p. 793.
3. R.L. Whistler, J.N. BeMiller, Carbohydrate Chemistry for Food Scientists, Eagan Press, St. Paul, MN, 1997, p. 23.
4. L.H. Sperling, Introduction to Physical Polymer Science, 2nd Edition, Wiley, New York, 1992, p. 303.