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Rheological, Physical and Sensory Properties of Mayonnaise
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Variation of the mayonnaise antioxidant parameters at 1st and 45th
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Hellman's vs Heinz : Mayonnaise Fat Reduction Rheology
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Why Rheology is Important in Food Technology
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Application Note - Characterization of Mayonnaise With DWS
The amount of vinegar added before and after emulsification