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S. H. Sabaghian
S. H. Sabaghian
Low cholesterol
Methyl cellulose
Emulsion
Food storage
Food science
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The effect of different concentrations of vivapur MCG on the stability of fat-reduced, low-cholesterol mayonnaise emulsion.
2014
International Journal of Biosciences
S. H. Sabaghian
L. Nateghi
M Alimi
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