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Journal: Processes, 2023
Volume: 11
Number: 492

Article: Physicochemical, Rheological, and Microstructural Properties of Low-Fat Mayonnaise Manufactured with Hydrocolloids from Dioscorea rotundata as a Fat Substitute
Authors: by Leonardo Rojas-Martin, Somaris E. Quintana and Luis A. García-Zapateiro
Link: https://www.mdpi.com/2227-9717/11/2/492

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