# Textural properties of low fat mayonnaise with whey protein concentrate and Tragacanth gum as egg and fat substitutes

> Research article (Foods and raw materials, 2020) · cited 18× · AI/ML

**Wikidata**: [openalex:W3111915493](https://www.wikidata.org/wiki/openalex:W3111915493)  
**Source**: https://4ort.xyz/entity/textural-properties-of-low-fat-mayonnaise-with-whey-protein-concentrate-and-tragacanth-gum-as-egg-and-fat-substitutes