%0 Journal Article
%A Ghazaei, Sh., Mizani, M., Piravi vanak, z., Alimi, M.
%T Evaluation of Physicochemical and Microbial Properties of Low-Fat Mayonnaise Formulated with a Type of Potato Starch as a Substitute of Egg Yolk
%J Journal of Food Technology and Nutrition
%V 13
%N 4
%P 103-111
%D 2016
%R 
%U https://sanad.iau.ir/fa/Article/832685