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2014•Unpublished venueRequires access

Different behaviour of water in fruit fillings prepared with the addition of inulin, pectin and gellan gum.

Janna Cropotova, Urszula Tylewicz, Nicolò Dellarosa, Santina Romani, Marco Dalla Rosa

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Key concepts: Gellan gum, Pectin, Food science, Inulin, Chemistry

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Different behaviour of water in fruit fillings prepared with the addition of inulin, pectin and gellan gum. — Research Paper | ScholarLens