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Formulation and standardization of Low cholesterol Mayonnaise with Egg yolk granules.

Kavya, C. D. (2020) Formulation and standardization of Low cholesterol Mayonnaise with Egg yolk granules. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: Mayonnaise, emulsions, egg yolk granules
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Nov 2021 07:04
Last Modified: 08 Nov 2021 07:04
URI: http://ir.cftri.res.in/id/eprint/14950

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