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Stability and rheological properties of fat-reduced mayonnaises by using sodium octenyl succinate starch as fat replacer [PDF]

Procedia Food Science, 2011
Sodium octenyl succinate starch (SOS) was used as fat replacer in 25, 50 and 75% fat-reduced mayonnaise (FR). The stability of mayonnaises: mean droplet size diameter (d43), phase separation by centrifugal technique, brightness (L*), color different ...
Siwatt Thaiudom
exaly   +2 more sources

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