GELATIN FROM BONES OF BIGHEAD CARP AS A FAT REPLACER ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF LOW-FAT MAYONNAISE
Author:
Publisher
Slovak University of Agriculture in Nitra
Subject
Molecular Biology,Microbiology,Food Science,Biotechnology
Link
https://www.jmbfs.org/wp-content/uploads/2019/01/jmbfs_663_ataie.pdf
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