The Nutritional Composition of Mayonnaise and Salad Dressing in the Malaysian Market-Reference-Cited by-同舟云学术

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The Nutritional Composition of Mayonnaise and Salad Dressing in the Malaysian Market

Published:2017-01-31 Issue:1 Volume:46 Page:139-147
ISSN:0126-6039
Container-title:Sains Malaysiana
language:
Short-container-title:JSM

Author:

ABD RASHED ASWIR,MD NOH MOHD FAIRULNIZAL,MUSTAFA KHALID NORHAYATI,AB RAHMAN NURUL `IZZAH,TASIRIN AFIDA,WAN OMAR WAN SULONG,MOHD NAWI MOHD NAEEM,JAMILAN MOHD AZERULAZREE,SELAMAT RUSIDAH

Publisher

Penerbit Universiti Kebangsaan Malaysia (UKM Press)

Subject

Multidisciplinary

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

1. Textural, rheological and sensorial properties of mayonnaise fortified with Asian sea bass bio‐calcium;Journal of the American Oil Chemists' Society;2022-10-17

2. Physical properties, chemical composition, and nutritional evaluation of common salad dressings;Frontiers in Nutrition;2022-08-31

3. β-Carotene colouring systems based on solid lipid particles produced by hot melt dispersion;Food Control;2021-11

4. Modeling of fatty acid composition for dressing bases;Health, Food & Biotechnology;2021-09-19

5. Comparative study of salt, total fat and sugar contents of mayonnaise and salad dressings from the Iranian market;Eastern Mediterranean Health Journal;2021-05-26

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