Optimization of low-cholesterol–low-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach
- 4 January 2012
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 28 (2), 344-352
- https://doi.org/10.1016/j.foodhyd.2011.12.023
Abstract
No abstract availableKeywords
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