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Texturant (French Wikipedia)

Analysis of information sources in references of the Wikipedia article "Texturant" in French language version.

refsWebsite
Global rank French rank
16food-info.net
low place
low place
13fao.org
318th place
264th place

fao.org (Global: 318th place; French: 264th place)

  • (en) « Alginic acid » dans FAO (1997) Joint FAO/WHO Expert Committee on Food Additives, Compendium of Food Additive Specifications. Addendum 5., FAO Food and Nutrition Paper 52, 1997, (ISBN 92-5-104023-0)
  • (en) « Sodium alginate » dans FAO (1997) Joint FAO/WHO Expert Committee on Food Additives, Compendium of Food Additive Specifications. Addendum 5., FAO Food and Nutrition Paper 52, 1997, (ISBN 92-5-104023-0)
  • (en) « Potassium alginate » dans FAO (1997) Joint FAO/WHO Expert Committee on Food Additives, Compendium of Food Additive Specifications. Addendum 5., FAO Food and Nutrition Paper 52, 1997, (ISBN 92-5-104023-0)
  • (en) « Ammonium alginate » dans FAO (1997) Joint FAO/WHO Expert Committee on Food Additives, Compendium of Food Additive Specifications. Addendum 5., FAO Food and Nutrition Paper 52, 1997, (ISBN 92-5-104023-0)
  • (en) « Calcium alginate » dans FAO (1997) Joint FAO/WHO Expert Committee on Food Additives, Compendium of Food Additive Specifications. Addendum 5., FAO Food and Nutrition Paper 52, 1997, (ISBN 92-5-104023-0)
  • (en) « Propylene glycol alginate » dans FAO (1997) Joint FAO/WHO Expert Committee on Food Additives, Compendium of Food Additive Specifications. Addendum 5., FAO Food and Nutrition Paper 52, 1997, (ISBN 92-5-104023-0)
  • (en) « Agar » dans FAO (1997) Joint FAO/WHO Expert Committee on Food Additives, Compendium of Food Additive Specifications. Addendum 5., FAO Food and Nutrition Paper 52, 1997, (ISBN 92-5-104023-0)
  • (en) « Carrageenan » dans FAO (2001) Joint FAO/WHO Expert Committee on Food Additives, Compendium of Food Additive Specifications. Addendum 9., FAO Food and Nutrition Paper 52, 2001, (ISBN 92-5-104023-0)
  • (en) « Corob bean gum » dans FAO (2006) Joint FAO/WHO Expert Committee on Food Additives, Compendium of Food Additive Specifications, FAO JECFA Monographs 3, 2006, (ISBN 92-5-105559-9)
  • (en) « Guar Gum » dans FAO (1999 Joint FAO/WHO Expert Committee on Food Additives, Compendium of Food Additive Specifications. Addendum 7., FAO Food and Nutrition Paper 52, 1999, (ISBN 92-5-104370-1)
  • (en) « Gum Arabic » dans FAO (1999 Joint FAO/WHO Expert Committee on Food Additives, Compendium of Food Additive Specifications. Addendum 7., FAO Food and Nutrition Paper 52, 1999, (ISBN 92-5-104370-1)
  • (en) « Xanthan gum » dans FAO (1999 Joint FAO/WHO Expert Committee on Food Additives, Compendium of Food Additive Specifications. Addendum 7., FAO Food and Nutrition Paper 52, 1999, (ISBN 92-5-104370-1)
  • (en) « Karaya gum » dans FAO (1992) Joint FAO/WHO Expert Committee on Food Additives, Compendium of Food Additive Specifications., FAO Food and Nutrition Paper 52, 1992

food-info.net (Global: low place; French: low place)