%0 Journal Article
%T Optimization of low-cholesterolelow-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach
%A Nikzade, Vajihe
%A  Mazaheri Tehrani, Mostafa
%A  Saadatmand, Mahdi
%J Food Hydrocolloids
%@ 0268-005X
%D 2012