【篇 号】：2 【题 名】：Low sugar bakery jams with gellan gum—guar gum mixtures. Influence of composition on texture* 【作 者】：E. Durána, E. Costella, L. Izquierdoa and L. Durána 【期刊名全称】：Food Hydrocolloids 【文献页码】： Volume 8, Issues 3-4, August 1994, Pages 373-381 【全文链接】:http://www.sciencedirect.com/science/article/pii/S0268005X09803494
【篇 号】：3 【题 名】：Oscillatory Rheological Properties of Fresh and Frozen/Thawed Mashed Potatoes as Modified by Different Cryoprotectants 【作 者】：María Dolores Alvarez, Cristina Fernández and Wenceslao Canet 【期刊名全称】： Food and Bioprocess Technology 【文献页码】： Volume 3, Number 1, 55-70, DOI: 10.1007/s11947-007-0051-9 【全文链接】:http://www.springerlink.com/content/51650x91k77p6735/
【篇 号】：4 【题 名】：Effect of addition of cryoprotectants on the mechanical properties, colour and sensory attributes of fresh and frozen/thawed mashed potatoes 【作 者】：M. D. Alvarez, W. Canet and C. Fernández 【期刊名全称】： European Food Research and Technology 【文献页码】： Volume 226, Number 6, 1525-1544, DOI: 10.1007/s00217-007-0684-y 【全文链接】:http://www.springerlink.com/content/d681p7798p575307/
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