Development of Mayonnaise with Substitution of Oil or Egg Yolk by the Addition of Chia (Salvia Hispânica L.) Mucilage
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Title
Development of Mayonnaise with Substitution of Oil or Egg Yolk by the Addition of Chia (Salvia Hispânica
L.) Mucilage
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE
Volume 83, Issue 1, Pages 74-83
Publisher
Wiley
Online
2017-11-22
DOI
10.1111/1750-3841.13984
References
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