(2012). Effect of hull-less barley beta-glucan as a fat mimetic on physicochemical, textural and sensory properties of low fat mayonnaise. Food Research Journal, 22(2), 141-154.
MLA
. "Effect of hull-less barley beta-glucan as a fat mimetic on physicochemical, textural and sensory properties of low fat mayonnaise". Food Research Journal, 22, 2, 2012, 141-154.
HARVARD
(2012). 'Effect of hull-less barley beta-glucan as a fat mimetic on physicochemical, textural and sensory properties of low fat mayonnaise', Food Research Journal, 22(2), pp. 141-154.
VANCOUVER
Effect of hull-less barley beta-glucan as a fat mimetic on physicochemical, textural and sensory properties of low fat mayonnaise. Food Research Journal, 2012; 22(2): 141-154.
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