Open AccessPreparation and Quality Evaluation of Low-fat Mayonnaise by Using Hydrocolloid Gums and Olive Oil
Author(s) -
Aaysha Ihsan,
Hamda Javed,
Muhammad Umar Javed
Publication year - 2021
Publication title -
acta scientific agriculture
Language(s) - English
Resource type - Journals
ISSN - 2581-365X
DOI - 10.31080/asag.2021.05.0952
Subject(s) - food science , olive oil , chemistry , quality (philosophy) , fat substitute , physics , quantum mechanics