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Journal: MoleculesVolume: 30Number: 3511
Article: Development and Evaluation of Egg-Free Mayonnaise Stabilized with Aquafaba and Gum Tragacanth: Functional, Sensory, and Storage Properties
- Authors:
- Bakhtawar Shafique1,2,
- Mian Anjum Murtaza1 and
- Muhammad Salman Farid3
- et al.
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