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The present work was aimed to study and optimize the high pressure treated green mango blended mayonnaise in terms of oxidative and emulsion stability, as a function of technical parameters; pressure intensity, dwell period and level of green mango pulp. Mayonnaise samples were treated at different combinations of pressure (400–600 MPa), holding time (5–10 min) and level of green mango pulp (10–30%)...
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