References:

All publications cited in the text should be presented in a list of references following the text of the manuscript. In the text refer to the author's name (without initials) and year of publication

e.g. "Steventon, Donald and Gladden (1994) studied the effects..."

or

"...similar to values reported by others (Anderson, Douglas, Morrison & Weiping, 1990)...".

For 2-6 authors all authors are to be listed at first citation. At subsequent citations use first author et al..

When there are more than 6 authors, first author et al. should be used throughout the text.

The list of references should be arranged alphabetically by authors' names and should be as full as possible, listing all authors, the full title of articles and journals, publisher and year. The manuscript should be carefully checked to ensure that the spelling of authors' names and dates are exactly the same in the text as in the reference list.

References should be given in the following form:

Watt, D. K., Brasch, D. J., Larsen, D. S., & Melton, L. D. (1999). Isolation, characterisation, and NMR study of xyloglucan from enzymatically depectinised and non-depectinised apple pomace. Carbohydrate Polymers, 39(2), 165-180.

Closs, C. B., Roberts, I. D., Conde-Petit, B., & Eschler, F. (1997). Phase separation and rheology of aqueous amylopectin/ galactomannan systems. In E. J. Windhab, & B. Wolf. Proceedings of the 1st international symposium on food rheology and structure (pp. 233-237). Hannover: Vincentz Verlag.

Stephen, A. M. (1995). Food polysaccharides and their applications. New York: Marcel Dekker.Wurzburg, O. B. (1986). Cross-linked starches. In O. B. Wurzburg, Modified starches: properties and uses (pp. 41). Boca Raton, FL: CRC Press.