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Journal: Foods, 2022
Volume: 11
Number: 1426

Article: Thermal Processing of Liquid Egg Yolks Modulates Physio-Chemical Properties of Mayonnaise
Authors: by Jou-Hsuan Ho, Tan-Ang Lee, Nobuaki Namai, Shunji Sakai, Siao-Syuan Lou, Akihiro Handa and Wan-Teng Lin
Link: https://www.mdpi.com/2304-8158/11/10/1426

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