Document Type : Research Paper
(2013). Effect of soy milk as an egg replacer on rheology and textural properties of mayonnaise. Food Research Journal, 23(2), 259-270.
. "Effect of soy milk as an egg replacer on rheology and textural properties of mayonnaise". Food Research Journal, 23, 2, 2013, 259-270.
(2013). 'Effect of soy milk as an egg replacer on rheology and textural properties of mayonnaise', Food Research Journal, 23(2), pp. 259-270.
Effect of soy milk as an egg replacer on rheology and textural properties of mayonnaise. Food Research Journal, 2013; 23(2): 259-270.
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