2003•Food HydrocolloidsRequires access

A polyuronan blend giving novel synergistic effects and bake-stable functionality to high soluble solids fruit fillings

Niall W.G. Young, Grethe Kappel, Tove Bladt

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Key concepts: Syneresis, Pectin, Chemistry, Stabiliser, Calcium, Polysaccharide, Calcium alginate, Food science

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A polyuronan blend giving novel synergistic effects and bake-stable functionality to high soluble solids fruit fillings — Research Paper | ScholarLens