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    Improved physical properties and structural stability of value-added mayonnaises based on red palm olein by using high-shear homogeniser

    Improved physical properties and structural stability of value-added mayonnaises based on red palm olein by using high-shear homogeniser by Samsuri, N. S., Abd Hadi, H. M., Ismail Fitry, M. R., Ab Karim, N. A., Mat Yusoff, M.

    Published 2022
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