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HARVARD Citation
Ali, T. et al. (2015). Comparison of textural and sensory characteristics of low‐fat mayonnaise prepared from octenyl succinic anhydride modified corn and white sorghum starches. Stärke. 67 (1), pp. 183-190. [Online].
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Ali, T. et al. (2015). Comparison of textural and sensory characteristics of low‐fat mayonnaise prepared from octenyl succinic anhydride modified corn and white sorghum starches. Stärke. 67 (1), pp. 183-190. [Online].