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The flow properties of the fluid portion of fruit fillings were assessed to investigate the effects of gums. Results indicated that the shear rate-shear stress relations of the fluid portion of commercial fruit fillings and the model fillings made of waxy corn starch, fructose, citrate buffer, and a gum which could be guar gum, locust bean gum, CMC, xanthan gum or κ-carrageenan, fit well into the...
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