Storage stability of mayonnaise packaged in soy protein isolate films incorporated with mango kernel extract
Author:
Funder
Universiti Putra Malaysia
Publisher
Elsevier BV
Subject
Microbiology (medical),Polymers and Plastics,Safety, Risk, Reliability and Quality,Biomaterials,Food Science
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5. Ultra-high pressure homogenisation process for production of reduced fat mayonnaise with similar rheological characteristics as its full fat counterpart;Aganovic;Innovative Food Science and Emerging Technologies,2018
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