Effect of freezing on microstructure and degree of syneresis in differently formulated fruit fillings

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Title
Effect of freezing on microstructure and degree of syneresis in differently formulated fruit fillings
Authors
Keywords
Fruit filling, Water distribution, Hydrocolloid, Fluorescence microscope, NMR
Journal
FOOD CHEMISTRY
Volume 195, Issue -, Pages 71-78
Publisher
Elsevier BV
Online
2015-04-06
DOI
10.1016/j.foodchem.2015.03.056

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