Browsing Research Articles (Food Science) by Subject "Low-calorie mayonnaise type emulsions (LCMTE)"
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Browsing Research Articles (Food Science) by Subject "Low-calorie mayonnaise type emulsions (LCMTE)"
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(Wiley, 2013-09)Fat replacers have been developed to produce low-calorie foods due to the association of fat-rich diet to lifestyle diseases. Teff (an underutilized and under-researched cereal), and maize starch pastes modified with ...
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