Comparison of textural and sensory characteristics of low-fat mayonnaise prepared from octenyl succinic anhydride modified corn and white sorghum starches
2019 ◽
Vol 131
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pp. 147-157
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2012 ◽
Vol 87
(3)
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pp. 2137-2144
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2019 ◽
Vol 11
(3)
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pp. 221-229
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