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    Effect of clover sprouts protein hydrolysates as an egg substitute on physicochemical and sensory properties of mayonnaise

    Effect of clover sprouts protein hydrolysates as an egg substitute on physicochemical and sensory properties of mayonnaise by Dina Mirsadeghi Darabi, Peiman Ariaii, Reza Safari, Mohammad Ahmadi

    Published 2022-01-01
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