Javad Ataie, M., S. Pezhman Hosseini Shekarabi, and S. Hassan Jalili. “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, vol. 8, no. 4, Feb. 2019, pp. 979-83, doi:10.15414/jmbfs.2019.8.4.979-983.