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Rheology, particle-size distribution, and stability of low-fat mayonnaise produced via double emulsions

Merve Yildirim1, Gulum Sumnu1, Serpil Sahin1

  • 1Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey.

Food Science and Biotechnology
|September 29, 2018
PubMed

Keywords:
double emulsionfat reductionmayonnaisestability

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