主题：【已应助】求助英文文献4篇，请帮帮忙，谢谢啦！

【篇  号】：1
【题  名】：Chapter 13. Pectin
【作  者】：Alan Imeson Account Manager
【期刊名全称】： Food Stabilisers, Thickeners and Gelling Agents
【文献页码】： 21 OCT 2009
【全文链接】:http://onlinelibrary.wiley.com/doi/10.1002/9781444314724.ch13/summary

【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/