Evaluation of physicochemical, emulsion and rheological properties of mayonnaise sauce containing soy milk and aloe vera gel

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Journal: JOURNAL OF INNOVATIVE FOOD TECHNOLOGIES (JIFT) Year:2016 | Volume:3 | Issue:11 Page(s): 73-83

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Information Journal Paper

Title

Evaluation of physicochemical, emulsion and rheological properties of mayonnaise sauce containing soy milk and aloe vera gel

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Abstract

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THE EFFECT OF EDIBLE ALOE VERA GEL-PERSIAN GUM FILM ON IRANIAN WHITE CHEESE PROPERTIES

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APA: Copy

. (2016). Evaluation of physicochemical, emulsion and rheological properties of mayonnaise sauce containing soy milk and aloe vera gel. JOURNAL OF INNOVATIVE FOOD TECHNOLOGIES (JIFT), 3(11), 73-83. SID. https://sid.ir/paper/258684/en

Vancouver: Copy

. Evaluation of physicochemical, emulsion and rheological properties of mayonnaise sauce containing soy milk and aloe vera gel. JOURNAL OF INNOVATIVE FOOD TECHNOLOGIES (JIFT)[Internet]. 2016;3(11):73-83. Available from: https://sid.ir/paper/258684/en

IEEE: Copy

, “Evaluation of physicochemical, emulsion and rheological properties of mayonnaise sauce containing soy milk and aloe vera gel,” JOURNAL OF INNOVATIVE FOOD TECHNOLOGIES (JIFT), vol. 3, no. 11, pp. 73–83, 2016, [Online]. Available: https://sid.ir/paper/258684/en

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