(2015). The effect of substituting egg yolk with Acanthophyllum glandulosum gum on rheological properties of mayonnaise. Food Research Journal, 25(2), 221-229.
MLA
. "The effect of substituting egg yolk with Acanthophyllum glandulosum gum on rheological properties of mayonnaise", Food Research Journal, 25, 2, 2015, 221-229.
HARVARD
(2015). 'The effect of substituting egg yolk with Acanthophyllum glandulosum gum on rheological properties of mayonnaise', Food Research Journal, 25(2), pp. 221-229.
CHICAGO
, "The effect of substituting egg yolk with Acanthophyllum glandulosum gum on rheological properties of mayonnaise," Food Research Journal, 25 2 (2015): 221-229,
VANCOUVER
The effect of substituting egg yolk with Acanthophyllum glandulosum gum on rheological properties of mayonnaise. Food Research Journal, 2015; 25(2): 221-229.
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