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- W2114904103 abstract "The objective of the study was to evaluate the fruit preparation syneresis, rheology and stability of the various blends of galactomannans. Percent composition of low estreified pectin (0.3%), semi refined cassia gum (0.50%) guar gum (0.50%), locust bean gum (0.50%) by w/v were changed keeping the sugar consistent. Fruit preparations were heated at 40 o C" @default.
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- W2114904103 date "2012-08-31" @default.
- W2114904103 modified "2023-10-17" @default.
- W2114904103 title "Effect of Galactomannans and Low Esterified Pectin Combinations on Fruit Preparation Synersis, Rheology and Stability on Storage" @default.
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- W2114904103 doi "https://doi.org/10.5923/j.food.20120202.02" @default.
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