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Analysis of the rheological properties of mayonnaise sauces obtained with the use of sodium alginate polysaccharide

Nina Sokolan, Ludmila Kuranova, Mikhaile Ershov, Dmitry Kuranov and Vladimir Grohovsky

BIO Web Conf., 181 (2025) 01042

DOI: https://doi.org/10.1051/bioconf/202518101042

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