(2014). Effect of basil seed mucilage as a fat replacer on physicochemical, rheological and sensory properties of low fat mayonnaise. Food Research Journal, 24(2), 249-265.
MLA
. "Effect of basil seed mucilage as a fat replacer on physicochemical, rheological and sensory properties of low fat mayonnaise". Food Research Journal, 24, 2, 2014, 249-265.
HARVARD
(2014). 'Effect of basil seed mucilage as a fat replacer on physicochemical, rheological and sensory properties of low fat mayonnaise', Food Research Journal, 24(2), pp. 249-265.
VANCOUVER
Effect of basil seed mucilage as a fat replacer on physicochemical, rheological and sensory properties of low fat mayonnaise. Food Research Journal, 2014; 24(2): 249-265.
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