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Publications by G. Hossein Mohebbi

Optimization Low-Fat and Low Cholesterol Mayonnaise Production by Central Composite Design

Journal of Food Science and Technology

English

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Gelatin From Bones of Bighead Carp as a Fat Replacer on Physicochemical and Sensory Properties of Low-Fat Mayonnaise

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Evaluation of the Possibility of Using Extruded Starch-Containing Raw Materials in the Formulation of Low-Fat Vegan Mayonnaise

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