Production of Low‐Fat Mayonnaise With Dunaliella salina Protein: A Sustainable Alternative for Improved Sensory and Functional Properties

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Mohammad Hossein Hasanzadeh, Elham Mahdian, Esmaeil Ataye Salehi, Vahid Hakimzadeh
Format:	Artículo Open Access
Published:	Wiley 2025
Subjects:	Food Science & Nutrition
Online Access:	Acceder al recurso
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