@article { author = {}, title = {Feasibility of gum tragacanth and maltodextrin used as a fat replacer in mayonnaise}, journal = {Food Processing and Preservation Journal}, volume = {2}, number = {3}, pages = {1-18}, year = {2012}, publisher = {Gorgan University Of Agricultural Sciences}, issn = {2423-3544}, eissn = {2423-3803}, doi = {}, abstract = {}, keywords = {}, title_fa = {امکان‌سنجی قابلیت استفاده از صمغ کتیرا و مالتودکسترین به‌عنوان جایگزین چربی در سس مایونز}, abstract_fa = {}, keywords_fa = {}, url = {https://fppj.gau.ac.ir/article_866.html}, eprint = {https://fppj.gau.ac.ir/article_866_478a26170b6fdea7a761df0383fe7054.pdf} }