00767naa#a2200205#i#450# EN\\bibl\40916 20241129042307.5 2308-4057 20210420b2021####ek#y0engy0150####ca ENG RU Textural properties of low fat mayonnaise with whey protein concentrate and Tragacanth gum as egg and fat substitutes Journal article Kemerovo Kemerovo State University 2021 4 с. Journal article local Химическая технология. Химическая промышленность. Родственные отрасли. 66 ENG Habashi Venus Elhamirad Amir Hossein Pedramnia Ahmad jcenter.kemsu.ru