Emmambux, M. N. (2024). Sensory, rheology, tribology and shelflife of reduced fat mayonnaise-type emulsions formulated with lipid-modified maize starch as fat replacer. University of Pretoria.
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Chicago Style (17th ed.) Citation
Emmambux, Mohammad Naushad. Sensory, Rheology, Tribology and Shelflife of Reduced Fat Mayonnaise-type Emulsions Formulated with Lipid-modified Maize Starch as Fat Replacer. University of Pretoria, 2024.
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MLA (9th ed.) Citation
Emmambux, Mohammad Naushad. Sensory, Rheology, Tribology and Shelflife of Reduced Fat Mayonnaise-type Emulsions Formulated with Lipid-modified Maize Starch as Fat Replacer. University of Pretoria, 2024.
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Warning: These citations may not always be 100% accurate.