Funder
Indian Council of Agricultural Research
Publisher
Springer Science and Business Media LLC
Reference29 articles.
1. Ajila CM, Bhat SG et al (2007) Valuable components of raw and ripe peels from two Indian mango varieties. Food Chem 102:1006–1011
2. Alu’datt MH, Rababah T et al (2017) Preparation of mayonnaise from extracted plant protein isolates of chickpea, broad bean and lupin flour: chemical, physiochemical, nutritional and therapeutic properties. J Food Sci Technol. doi: 10.1007/s13197-017-2551-6
3. Amiri Aghdaei SS, Aalami M et al (2014) Application of Isfarzeh seed (Plantago ovate L.) mucilage as a fat mimetic in mayonnaise. J Food Sci Technol 51(10):2748–2754
4. AOAC (1990) Method 940.28, Fatty Acids (Free) in Crude and Refined Oils Titration Method. In: Helrich K (ed) Official methods of analysis of the Associations of Official Analytical Chemists, 15th edn. Association of Official Analytical Chemists, Arlington, VA, USA, p 957
5. AOCS (1992) Official Methods and Recommended Practices of the American Oil Chemists’ Society. In: Additions and Revisions, Method Cd 18–90, 4th edn. AOCS Press, Champaign
Cited by
7 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献