GELATIN FROM BONES OF BIGHEAD CARP AS A FAT REPLACER ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF LOW-FAT MAYONNAISE
Javad Ataie, Mohamed, Pezhman Hosseini Shekarabi, Seyed, Hassan Jalili, Seyed
Published in Journal of microbiology, biotechnology and food sciences (01.02.2019)
Published in Journal of microbiology, biotechnology and food sciences (01.02.2019)
Get full text
Journal Article