Javad Ataie, Mohamed, Seyed Pezhman Hosseini Shekarabi, and Seyed 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 8, no. 4 (February 1, 2019): 979–983. Accessed October 2, 2026. https://office2.jmbfs.org/index.php/JMBFS/article/view/8806.