Gumiarabika (Slovenian Wikipedia)

Analysis of information sources in references of the Wikipedia article "Gumiarabika" in Slovenian language version.

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6web.archive.org

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4doi.org

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4nih.gov

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3worldcat.org

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1dynodan.com

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archive.org

Smolinske, Susan C. (1992). Handbook of Food, Drug, and Cosmetic Excipients. str. 7. ISBN 0-8493-3585-X.
Laura Halpin Rinsky; Glenn Rinsky (2009). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. Chichester: John Wiley & Sons. str. 1, 134. ISBN 978-0-470-00955-0. OCLC 173182689.
Parmalee, Cullen W.; Harman, Cameron G. (1973). Ceramic Glazes (3. izd.). Cahners Bookj. str. 131–133, 145, 589. ISBN 0-8436-0609-6.

doi.org

Mortensen, Alicja; Aguilar, Fernando; Crebelli, Riccardo; Di Domenico, Alessandro; Frutos, Maria Jose; Galtier, Pierre; Gott, David; Gundert‐Remy, Ursula; Lambré, Claude; Leblanc, Jean‐Charles; Lindtner, Oliver; Moldeus, Peter; Mosesso, Pasquale; Oskarsson, Agneta; Parent‐Massin, Dominique; Stankovic, Ivan; Waalkens‐Berendsen, Ine; Woutersen, Rudolf Antonius; Wright, Matthew; Younes, Maged; Brimer, Leon; Christodoulidou, Anna; Lodi, Federica; Tard, Alexandra; Dusemund, Birgit (2017). »Re‐evaluation of acacia gum (E 414) as a food additive«. EFSA Journal. 15 (4): e04741. doi:10.2903/j.efsa.2017.4741. ISSN 1831-4732. PMC 7010027. PMID 32625453.
Phillips, Glyn O. (1998). »Acacia gum (Gum Arabic): A nutritional fibre; metabolism and calorific value«. Food Additives and Contaminants. 15 (3): 251–264. doi:10.1080/02652039809374639. ISSN 0265-203X. PMID 9666883.
Renard, D; Lavenant-Gourgeon, L; Ralet, MC; Sanchez, C (2006). »Acacia senegal gum: Continuum of molecular species differing by their protein to sugar ratio, molecular weight, and charges«. Biomacromolecules. 7 (9): 2637–49. doi:10.1021/bm060145j. PMID 16961328.
Webb, James L. A. (2009). »The Trade in Gum Arabic: Prelude to French Conquest in Senegal«. The Journal of African History. 26 (2–3): 149–168. doi:10.1017/S0021853700036914. JSTOR 181721.

dynodan.com

»Printing Process Explained«. dynodan.com. Arhivirano iz prvotnega spletišča dne 15. avgusta 2012. Pridobljeno 29. avgusta 2012.

fao.org

agris.fao.org

Vivas N; Vivas de Gaulejac N; Nonier M.F; Nedjma M (2001). »Effect of gum arabic on wine astringency and colloidal stability«. Progres Agricole et Viticole (v francoščini). 118 (8): 175–176. Arhivirano iz prvotnega spletišča dne 8. junija 2012. Pridobljeno 29. aprila 2018.

foodnavigator-usa.com

Sarah Hills (17. november 2008). »Gum arabic caloric value lowered«. foodnavigator-usa. Pridobljeno 6. junija 2018.

jstor.org

Webb, James L. A. (2009). »The Trade in Gum Arabic: Prelude to French Conquest in Senegal«. The Journal of African History. 26 (2–3): 149–168. doi:10.1017/S0021853700036914. JSTOR 181721.

kew.org

powo.science.kew.org

»Acacia senegal (gum arabic)«. Royal Botanic Gardens, Kew. Arhivirano iz spletišča dne 28. februarja 2018.

ngara.org

»Production and marketing of gum arabic« (PDF). Nairobi, Kenya: Network for Natural Gums and Resins in Africa (NGARA). 2004. Arhivirano iz prvotnega spletišča (PDF) dne 11. marca 2016. Pridobljeno 10. marca 2016.

nih.gov

pubmed.ncbi.nlm.nih.gov

Mortensen, Alicja; Aguilar, Fernando; Crebelli, Riccardo; Di Domenico, Alessandro; Frutos, Maria Jose; Galtier, Pierre; Gott, David; Gundert‐Remy, Ursula; Lambré, Claude; Leblanc, Jean‐Charles; Lindtner, Oliver; Moldeus, Peter; Mosesso, Pasquale; Oskarsson, Agneta; Parent‐Massin, Dominique; Stankovic, Ivan; Waalkens‐Berendsen, Ine; Woutersen, Rudolf Antonius; Wright, Matthew; Younes, Maged; Brimer, Leon; Christodoulidou, Anna; Lodi, Federica; Tard, Alexandra; Dusemund, Birgit (2017). »Re‐evaluation of acacia gum (E 414) as a food additive«. EFSA Journal. 15 (4): e04741. doi:10.2903/j.efsa.2017.4741. ISSN 1831-4732. PMC 7010027. PMID 32625453.
Phillips, Glyn O. (1998). »Acacia gum (Gum Arabic): A nutritional fibre; metabolism and calorific value«. Food Additives and Contaminants. 15 (3): 251–264. doi:10.1080/02652039809374639. ISSN 0265-203X. PMID 9666883.
Renard, D; Lavenant-Gourgeon, L; Ralet, MC; Sanchez, C (2006). »Acacia senegal gum: Continuum of molecular species differing by their protein to sugar ratio, molecular weight, and charges«. Biomacromolecules. 7 (9): 2637–49. doi:10.1021/bm060145j. PMID 16961328.

ncbi.nlm.nih.gov

Mortensen, Alicja; Aguilar, Fernando; Crebelli, Riccardo; Di Domenico, Alessandro; Frutos, Maria Jose; Galtier, Pierre; Gott, David; Gundert‐Remy, Ursula; Lambré, Claude; Leblanc, Jean‐Charles; Lindtner, Oliver; Moldeus, Peter; Mosesso, Pasquale; Oskarsson, Agneta; Parent‐Massin, Dominique; Stankovic, Ivan; Waalkens‐Berendsen, Ine; Woutersen, Rudolf Antonius; Wright, Matthew; Younes, Maged; Brimer, Leon; Christodoulidou, Anna; Lodi, Federica; Tard, Alexandra; Dusemund, Birgit (2017). »Re‐evaluation of acacia gum (E 414) as a food additive«. EFSA Journal. 15 (4): e04741. doi:10.2903/j.efsa.2017.4741. ISSN 1831-4732. PMC 7010027. PMID 32625453.

nwsource.com

seattletimes.nwsource.com

Gerstenzang, James; Sanders, Edmund (30. maj 2007). »Impact of Bush's Sudan sanctions doubted«. Los Angeles Times. Arhivirano iz spletišča dne 1. junija 2007. Pridobljeno 1. junija 2007.

researchgate.net

Azzaoui, Khalil; Hammouti, B; Lamhamdi, Abdellatif; Mejdoubi, El; Berrabah, M (20. december 2014). »The Gum Arabic in the southern region of Morocco«. Moroccan Journal of Chemistry. 3: 99–107.

theguardian.com

McEachran, Rich (16. avgust 2013). »Gum arabic: the invisible ingredient in soft drink supply chains«. the Guardian. Arhivirano iz spletišča dne 15. marca 2018. Pridobljeno 29. aprila 2018.

web.archive.org

»Acacia senegal (gum arabic)«. Royal Botanic Gardens, Kew. Arhivirano iz spletišča dne 28. februarja 2018.
»Production and marketing of gum arabic« (PDF). Nairobi, Kenya: Network for Natural Gums and Resins in Africa (NGARA). 2004. Arhivirano iz prvotnega spletišča (PDF) dne 11. marca 2016. Pridobljeno 10. marca 2016.
Vivas N; Vivas de Gaulejac N; Nonier M.F; Nedjma M (2001). »Effect of gum arabic on wine astringency and colloidal stability«. Progres Agricole et Viticole (v francoščini). 118 (8): 175–176. Arhivirano iz prvotnega spletišča dne 8. junija 2012. Pridobljeno 29. aprila 2018.
»Printing Process Explained«. dynodan.com. Arhivirano iz prvotnega spletišča dne 15. avgusta 2012. Pridobljeno 29. avgusta 2012.
McEachran, Rich (16. avgust 2013). »Gum arabic: the invisible ingredient in soft drink supply chains«. the Guardian. Arhivirano iz spletišča dne 15. marca 2018. Pridobljeno 29. aprila 2018.
Gerstenzang, James; Sanders, Edmund (30. maj 2007). »Impact of Bush's Sudan sanctions doubted«. Los Angeles Times. Arhivirano iz spletišča dne 1. junija 2007. Pridobljeno 1. junija 2007.

wikisource.org

sl.wikisource.org

Chisholm, Hugh, ur. (1911). »Arguin« . Enciklopedija Britannica (v angleščini). Zv. 2 (11. izd.). Cambridge University Press. str. 482.

worldcat.org

Mortensen, Alicja; Aguilar, Fernando; Crebelli, Riccardo; Di Domenico, Alessandro; Frutos, Maria Jose; Galtier, Pierre; Gott, David; Gundert‐Remy, Ursula; Lambré, Claude; Leblanc, Jean‐Charles; Lindtner, Oliver; Moldeus, Peter; Mosesso, Pasquale; Oskarsson, Agneta; Parent‐Massin, Dominique; Stankovic, Ivan; Waalkens‐Berendsen, Ine; Woutersen, Rudolf Antonius; Wright, Matthew; Younes, Maged; Brimer, Leon; Christodoulidou, Anna; Lodi, Federica; Tard, Alexandra; Dusemund, Birgit (2017). »Re‐evaluation of acacia gum (E 414) as a food additive«. EFSA Journal. 15 (4): e04741. doi:10.2903/j.efsa.2017.4741. ISSN 1831-4732. PMC 7010027. PMID 32625453.
Laura Halpin Rinsky; Glenn Rinsky (2009). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. Chichester: John Wiley & Sons. str. 1, 134. ISBN 978-0-470-00955-0. OCLC 173182689.
Phillips, Glyn O. (1998). »Acacia gum (Gum Arabic): A nutritional fibre; metabolism and calorific value«. Food Additives and Contaminants. 15 (3): 251–264. doi:10.1080/02652039809374639. ISSN 0265-203X. PMID 9666883.