Comparison of textural and sensory characteristics of low-fat mayonnaise prepared from octenyl succinic anhydride modified corn and white sorghum starches-Reference-Cited by-同舟云学术

Comparison of textural and sensory characteristics of low-fat mayonnaise prepared from octenyl succinic anhydride modified corn and white sorghum starches

Published:2014-11-14 Issue:1-2 Volume:67 Page:183-190
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Ali Tahira Mohsin¹,Waqar Saad¹,Ali Syeda¹,Mehboob Sundus¹,Hasnain Abid¹

Affiliation:

1. Department of Food Science and Technology; University of Karachi; Karachi Pakistan

Funder

NSLP,PSF

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201400153/fullpdf

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