Karshenas, M., Goli, M., & Zamindar, N. (2019). Substitution of sesame and peanut defatted-meal milk with egg yolk and evaluation of the rheological and microstructural properties of low-cholesterol mayonnaise. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 25(8), 633. https://doi.org/10.1177/1082013219853931
Style de citation ChicagoKarshenas, Mahsa, Mohammad Goli, et Nafiseh Zamindar. "Substitution of Sesame and Peanut Defatted-meal Milk with Egg Yolk and Evaluation of the Rheological and Microstructural Properties of Low-cholesterol Mayonnaise." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 25, no. 8 (2019): 633. https://dx.doi.org/10.1177/1082013219853931.
Style de citation MLAKarshenas, Mahsa, et al. "Substitution of Sesame and Peanut Defatted-meal Milk with Egg Yolk and Evaluation of the Rheological and Microstructural Properties of Low-cholesterol Mayonnaise." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 25, no. 8, 2019, p. 633.