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, 23 2 (2013): 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.
)