Rangriz, A., Mortazavi, S., Khomeiri, M., Amiri, S. (2016). Physicochemical, textural, sensory and rheological properties of low-calorie mayonnaise with dairy-based. , 12(1), 34-48. doi: 10.22067/ifstrj.v1395i1.27848
Amin Rangriz; Seyed Ali Mortazavi; Morteza Khomeiri; Soheil Amiri. "Physicochemical, textural, sensory and rheological properties of low-calorie mayonnaise with dairy-based". , 12, 1, 2016, 34-48. doi: 10.22067/ifstrj.v1395i1.27848
Rangriz, A., Mortazavi, S., Khomeiri, M., Amiri, S. (2016). 'Physicochemical, textural, sensory and rheological properties of low-calorie mayonnaise with dairy-based', , 12(1), pp. 34-48. doi: 10.22067/ifstrj.v1395i1.27848
Rangriz, A., Mortazavi, S., Khomeiri, M., Amiri, S. Physicochemical, textural, sensory and rheological properties of low-calorie mayonnaise with dairy-based. , 2016; 12(1): 34-48. doi: 10.22067/ifstrj.v1395i1.27848


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