1. A.-C. Eliasson, ed., Carbohydrates in Food, Marcel Dekker, New York, 1996.

2. M. Glicksman, ed., Food Hydrocolloids, CRC Press, Boca Raton, Fla., 1982 (Vol. 1), 1983 (Vol. 2), 1986 (Vol. 3).

3. J. R. Mitchell and D. A. Ledward, eds., Functional Properties of Food Macromolecules, Elsevier Applied Science Publishers, London, 1986.

4. A. M. Stephen, ed., Food Polysaccharides and Their Applications, Marcel Dekker, New York, 1995.

5. R. L. Whistler and J. N. BeMiller, eds., Industrial Gums, 3rd ed., Academic Press, New York, 1993.

6. R. L. Whistler and J. N. BeMiller, Carbohydrate Chemistry for Food Scientists, Eagen Press, St. Paul, Minn., 1997.

7. M. L. Fishman and J. Jen, eds., Chemistry and Function of Pectins, American Chemical Society Symposium Series, Vol. 310, 1986.

J. N. BeMiller Purdue University West Lafayette, Indiana

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