1. Food Hydrocolloids
Use of natural colorants in food gels. Influence of composition of gels on their colour and study of their stability during storage
Volume 14 (2000) Volume 14, Issue 5 P. 439-443
C. Calvo, A. Salvador
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http://dx.doi.org/10.1016/S0268-005X(00)00023-0Mónica González, Jesús Méndez, Aurelio Carnero, M. Gloria Lobo, and Ana Afonso
J. Agric. Food Chem., 2002, 50 (24), pp 6968–6974
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http://dx.doi.org/10.1021/jf025756rJesús Méndez, Mónica González, M. Gloria Lobo, and Aurelio Carnero
J. Agric. Food Chem., 2004, 52 (5), pp 1331–1337
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http://dx.doi.org/10.1021/jf0348929A.G. Lloyd
Food Chemistry
Volume 5, Issue 1, January-March 1980, Pages 91-107
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http://dx.doi.org/10.1016/0308-8146(80)90067-9Helle Lindberg Madsen, Henrik Stapelfeldt, Grete Bertelsen and Leif H. Skibsted
Food Chemistry
Volume 46, Issue 3, 1993, Pages 265-271
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http://dx.doi.org/10.1016/0308-8146(93)90117-X