Rheological behavior of blueberry (Vaccinium ashei) purees containing xanthan gum and fructose as ingredients

Published 2010 View Full Article

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Title
Rheological behavior of blueberry (Vaccinium ashei) purees containing xanthan gum and fructose as ingredients
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 25, Issue 3, Pages 299-306
Publisher
Elsevier BV
Online
2010-06-21
DOI
10.1016/j.foodhyd.2010.06.007

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