Impact of chia seed protein hydrolysate and apple pomace pectin on the properties of egg-free mayonnaise.

MLA

Abdoollahi, Sahar, et al. “Impact of Chia Seed Protein Hydrolysate and Apple Pomace Pectin on the Properties of Egg-Free Mayonnaise.” Heliyon, vol. 11, no. 1, Dec. 2024, p. e41278. EBSCOhost, https://doi.org/10.1016/j.heliyon.2024.e41278.

APA

Abdoollahi, S., Ariaii, P., Hosseini, S. E., Esmaeili, M., & Bagheri, R. (2024). Impact of chia seed protein hydrolysate and apple pomace pectin on the properties of egg-free mayonnaise. Heliyon, 11(1), e41278. https://doi.org/10.1016/j.heliyon.2024.e41278

Chicago

Abdoollahi, Sahar, Peiman Ariaii, Seyed Ebrahim Hosseini, Mahro Esmaeili, and Roya Bagheri. 2024. “Impact of Chia Seed Protein Hydrolysate and Apple Pomace Pectin on the Properties of Egg-Free Mayonnaise.” Heliyon 11 (1): e41278. doi:10.1016/j.heliyon.2024.e41278.