Cite
MLA Citation
Tahira Mohsin Ali et al.. “Comparison of textural and sensory characteristics of low‐fat mayonnaise prepared from octenyl succinic anhydride modified corn and white sorghum starches.” Stärke, vol. 67, no. 1, 2015, pp. 183–190. http://access.bl.uk/ark:/81055/vdc_100025064249.0x000051