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Leguminous Aquafaba and Natural Gums as Egg Replacers and Emulsifiers in Plant-Based Mayonnaises: A Review of Their Functional Properties and Quality Attributes

Crossref DOI link: https://doi.org/10.1007/s11947-025-03809-6

Published Online: 2025-03-22

Published Print: 2025-07

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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