JAVAD ATAIE, M.; PEZHMAN HOSSEINI SHEKARABI, S.; HASSAN JALILI, S. GELATIN FROM BONES OF BIGHEAD CARP AS A FAT REPLACER ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF LOW-FAT MAYONNAISE. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 8, n. 4, p. 979–983, 2019. DOI: 10.15414/jmbfs.2019.8.4.979-983. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8806. Acesso em: 1 oct. 2026.