Kim, Young-soon, Si Yeon Kim, Hyeon bin O, and Phyrim Lee. “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 23, no. 1 (March 31, 2021): e2021022. Accessed August 17, 2024. https://mattioli1885journals.com/index.php/progressinnutrition/article/view/8791.