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The influence of the structure formed by the type of hydrocolloids (low‐methoxyl pectin, the mixture of xanthan gum, and locust bean gum, and mixture of xanthan gum, and guar gum) and the aeration time (3, 5, 7, and 9 min) on textural properties of freeze‐dried gels were investigated. The hardest texture generating the strongest acoustic emission was obtained by freeze‐dried pectin gel, characterised...
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