Development of low-fat mayonnaise containing polysaccharide gums as functional ingredients.

MLA

Su, Hou-Pin, et al. “Development of Low-Fat Mayonnaise Containing Polysaccharide Gums as Functional Ingredients.” Journal of the Science of Food and Agriculture, vol. 90, no. 5, Apr. 2010, pp. 806–12. EBSCOhost, https://doi.org/10.1002/jsfa.3888.

APA

Su, H.-P., Lien, C.-P., Lee, T.-A., & Ho, J.-H. (2010). Development of low-fat mayonnaise containing polysaccharide gums as functional ingredients. Journal of the Science of Food and Agriculture, 90(5), 806–812. https://doi.org/10.1002/jsfa.3888

Chicago

Su, Hou-Pin, Chuang-Ping Lien, Tan-Ang Lee, and Jou-Hsuan Ho. 2010. “Development of Low-Fat Mayonnaise Containing Polysaccharide Gums as Functional Ingredients.” Journal of the Science of Food and Agriculture 90 (5): 806–12. doi:10.1002/jsfa.3888.