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The addition of an increased amount of soluble fibre pectin in foods is desired due to its proven positive health benefits to human. The aim of this research was to explore the synergies between the commonly used food additives, carboxymethyl cellulose (CMC) and two types of pectin (high or low methoxyl, HM or LM) using rheological methods. The rheological properties of the reconstituted water solutions...
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