KIM, Y.- soon; KIM, S. Y. .; BIN O, H.; LEE, P. Effect of The Addition of Whey Protein-Basil Seed Gum on The Quality, Properties, and Antioxidant Activities of Low-Fat Mayonnaise: Manufacture of low-fat mayonnaise using whey protein-basil seed gum. Progress in Nutrition, [S. l.], v. 23, n. 1, p. e2021022, 2021. DOI: 10.23751/pn.v23i1.8791. Disponível em: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/8791. Acesso em: 19 jan. 2022.