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2017•Journal of Food Science and TechnologyOpen access

Optimization low-fat and low cholesterol mayonnaise production by central composite design

Hamidreza Mozafari, Ebrahim Hosseini, Mohammad Hojjatoleslamy, G. Hossein Mohebbi, N. Jannati

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Key concepts: Xanthan gum, Food science, Emulsion, Chemistry, Central composite design, Response surface methodology, Composite number, Viscosity

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