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Journal: Foods, 2024
Volume: 13
Number: 1170
Article:
Quality Characteristics of Vegan Mayonnaise Produced Using Supercritical Carbon Dioxide-Processed Defatted Soybean Flour
Authors:
by
Kyo-Yeon Lee, Chae-Yeon Han, Wasif Ur Rahman, Nair Chithra Harinarayanan, Chae-Eun Park and Sung-Gil Choi
Link:
https://www.mdpi.com/2304-8158/13/8/1170
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