General References

R. Baker, N. Berry, and Y. Hui, "Fruit Preserves and Jams," in L. P. Somogyi, D. M. Barrett, and Y. H. Hui, eds., Processing Fruits: Science and Technology, Technomic, Lancaster, Pa., 1996, pp. 117-133.

S. A. El-Nawawi and Y. A. Helkel, "Factors Affecting Gelations of High Ester Citrus Pectin," Process-Biochemistry 32, 381-385 (1997).

B. R. Thakur and A. K. Handa, "Chemistry and Uses of Pectin— A Review", Crit. Rev. Food Sci. Nutr. 37, 47-73, 229 (1997).

R. Whistler and J. Be Miller, Carbohydrate Chemistry for Food Scientists, Eagen Press, St. Paul, Minn., 1997, pp. 171-210, 217-231.

Marnie L. DeGregorio Kraft Foods U.S.A. Tarrytown, New York

FRUITS, SEMI-TROPICAL

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