Optimization low-fat and low cholesterol mayonnaise production by central composite design
Crossref DOI link: https://doi.org/10.1007/s13197-016-2436-0
Published Online: 2017-02-20
Published Print: 2017-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Mozafari, H. R.
Hosseini, E.
Hojjatoleslamy, M.
Mohebbi, G. Hossein
Jannati, N.
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