1. Comparison of textural and sensory characteristics of low‐fat mayonnaise prepared from octenyl succinic anhydride modified corn and white sorghum starches. Issue 1 (14th November 2014) Authors: Ali, Tahira Mohsin; Waqar, Saad; Ali, Syeda; Mehboob, Sundus; Hasnain, Abid; Tester, Richard F. Journal: Stärke Issue: Volume 67:Issue 1/2(2015) Page Start: 183 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗