[Elsevier] Effect of guar gum, gelatin, and pectin on moisture changes in freeze-dried restructured strawberry blocks

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journal:Food Chemistry

Authors:Jiaqi Hu; Xiyun Sun; Hongwei Xiao; Chunju Liu; Feifei Yang; Wuyi Liu; Yulong Wu; Yaoyao Wang; Ru Zhao; Haiou Wang

Published date:2024-8-

DOI:10.1016/j.foodchem.2024.139244

PDF link:https://www.sciencedirect.com/sc ... 308814624008938/pdf

Article link:http://dx.doi.org/10.1016/j.foodchem.2024.139244

Article Source:Elsevier BV


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